Ceviche Mixto (Mixed Fish and Prawn Ceviche)
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Ingredients
- 350 g sea bass fillets
- 300 g cooked tiger prawns
- 7 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
- 318 kcal
- Protein
- 35.7 g
- Carbohydrate
- 30.1 g
- of which sugars
- 9.5 g
- Fat
- 4.7 g
- of which saturates
- 1 g
- Fibre
- 6.9 g
- Salt
- 1.20 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
Cut the sea bass into small bite-sized pieces and place in a bowl with the chopped prawns.
- 3
Pour over the lime juice and a generous pinch of salt and toss. Leave to cure for 8-10 minutes, until the fish turns opaque.
- 4
Stir in the red onion, red chilli and fresh coriander.
- 5
Serve straight away with the warm sweet potato and corn on the cob.
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