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Lunch · Peruvian

Ceviche Clasico con Camote y Choclo (Classic Lime-Cured Fish)

30 min Serves 4 ~276 kcal/serving ~£11.50 (£2.88/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 500 g sea bass fillets
  • 6 lime, juiced
  • 1 red onion, finely sliced
  • 1 red chilli, finely chopped
  • 2 tbsp fresh coriander, chopped
  • 1 sweet potato, peeled and sliced
  • 2 corn on the cob

Nutrition (per serving)

Calories
276 kcal
Protein
27.5 g
Carbohydrate
28.9 g
of which sugars
9.3 g
Fat
4.5 g
of which saturates
1 g
Fibre
6.5 g
Salt
0.32 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Boil the sweet potato slices for 12-15 minutes until tender. Boil the corn on the cob for 10 minutes until tender. Keep both warm.

  2. 2

    Cut the sea bass into small bite-sized pieces and place in a bowl.

  3. 3

    Pour over the lime juice, add the red chilli and a generous pinch of salt, and toss. Leave to cure for 8-10 minutes, until the fish turns opaque.

  4. 4

    Stir in the red onion and fresh coriander.

  5. 5

    Serve the ceviche straight away with the warm sweet potato and corn on the cob alongside.

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