Peruvian · lunch, dinner

Classic Peruvian Fish Ceviche

Classic Peruvian Fish Ceviche — from SONQU's cooking video Watch how it’s made · 9:13

Video by SONQU on YouTube · Open on YouTube

45 minServes 4322 kcal a serve
  • Pescatarian
  • Gluten-free ingredients
  • Dairy-free
  • Nut-free

Contains: Fish. Check labels on stock, sauces and spice mixes.

Lean white fish gives about 27 g of protein a serve with almost no fat, cured in lime rather than cooked. The sweet potato supplies more than a day's vitamin A, and the plate as a whole half a day's vitamin C.

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Ingredients 13

Method

Tap a time to watch that step in the video.

  1. Boil or bake the sweet potatoes and cook the corn ahead so they are cool when you serve. Thinly slice the red onion, finely chop the coriander and seed and dice the ají limo. 3:18
  2. Cut the fish into bite-size pieces and put it in a glass or steel bowl. Salt it generously, toss and refrigerate for at least 15 minutes so the salt draws out its juices. 4:05
  3. Rub a piece of ají limo around the inside of a bowl for aroma, then add the chopped chilli, coriander and fish and mix well. 4:55
  4. Pour in the leche de tigre, then lime juice to taste, add the ice cubes and a splash of cold fish stock, and stir. Taste and correct the salt; work quickly so the fish stays fresh and only lightly 'cooked'. 5:21
  5. Serve at once on a bed of lettuce and red onion, spooning over plenty of the juice. Add sweet potato, corn and cancha on the side and garnish with onion, chilli slices and coriander. 5:59

Tip. Serves 4 (our estimate). Use only very fresh, sashimi-quality fish and eat within minutes of mixing. For a smoky variation, stir 1 tbsp ají amarillo paste into half the batch.

The method is a summary in our words — the video shows every step.

One serve gives you 1 of 4

Energy322 kcal1,350 kJ
Protein27 g54% of a day
Fibre5.6 g20% of a day
Carbohydrate51 g46 g net · 11 g sugars19% of a day
Fat1.8 g0.3 g saturated2% of a day
Sodium620 mg27% of a day

Where the energy comes from one serve

  • Net carbs 60%
  • Protein 35%
  • Fat 5%

For comparison, low-carb eating usually gets under 26% of its energy from carbs, and ketogenic eating under 10%. Why this is here

Lower-carb idea. About 38% of the 46 g of net carbs come from the sweet potatoes. To cut carbs, try pumpkin or cauliflower instead.

Vitamins & minerals % of a day, one serve · tap for more

Vitamin A High115%

1032 µg a serve, mostly from sweet potatoes (93%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Selenium High70%

39 µg a serve, mostly from white fish fillet (97%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Vitamin C High53%

47 mg a serve, mostly from sweet potatoes (41%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Vitamin B12 High46%

1.1 µg a serve, mostly from white fish fillet (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Vitamin B6 High42%

0.7 mg a serve, mostly from sweet potatoes (41%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Magnesium High22%

90 mg a serve, mostly from white fish fillet (46%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Potassium High21%

970 mg a serve, mostly from sweet potatoes (49%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Vitamin K Source18%

22 µg a serve, mostly from lettuce leaves (48%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Omega-3 Source14%

0.2 g a serve, mostly from white fish fillet (89%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Folate Source13%

52 µg a serve, mostly from lettuce leaves (26%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Zinc Source12%

1.3 mg a serve, mostly from white fish fillet (46%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin E Source12%

1.8 mg a serve, mostly from white fish fillet (44%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Iron Source10%

1.8 mg a serve, mostly from sweet potatoes (40%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

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Calcium6%

76 mg a serve, mostly from sweet potatoes (50%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Vitamin D5%

1 µg a serve, mostly from white fish fillet (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by SONQU; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.