Fish and papaya ceviche

Name: Fish and papaya ceviche (Ceviche chileno)
Cuisine: Chilean
Ingredients: 500 g/1¼ lb white fish, such as flounder, Atlantic croaker, tilapia, or mahi mahi, filleted and skinned (see Cook’s tip); 500 g/1¼ lb white fish, such as flounder, Atlantic croaker, tilapia, or mahi mahi, filleted and skinned (see Cook’s tip); 500 g/1¼ lb white fish, such as flounder, Atlantic croaker, tilapia, or mahi mahi, filleted and skinned (see Cook’s tip); 500 g/1¼ lb white fish, such as flounder, Atlantic croaker, tilapia, or mahi mahi, filleted and skinned (see Cook’s tip); 500 g/1¼ lb white fish, such as flounder, Atlantic croaker, tilapia, or mahi mahi, filleted and skinned (see Cook’s tip); 1 medium onion; ⅓ each of a red, a green and a yellow (bell) pepper; ⅓ each of a red, a green and a yellow (bell) pepper; ⅓ each of a red, a green and a yellow (bell) pepper; a small handful of fresh coriander (cilantro) or parsley; a small handful of fresh coriander (cilantro) or parsley; a small handful of fresh coriander (cilantro) or parsley; 5 lemons; 30 ml/2 tbsp sugar; ½ papaya; 30 ml/2 tbsp ground cumin; 45 ml/3 tbsp olive oil; salt and black pepper; salt and black pepper

Ceviche chileno

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

This dish originates in the north of Chile, where the rich waters abound with all manner of sea food. Quick to prepare, ceviche in Chile is primarily composed of white fish and peppers, but the addition of fresh-tasting papaya in this version adds a delicate scented note that perfectly complements the other flavours. Any white fish can be used, but it must be very very fresh.

Ingredients

Americas
Chile
Starter
Pescatarian
Gluten-free

Method

Energy: 288kcal/1205kJ; Protein 24g; Carbohydrate 18g, of which sugars 17g; Fat 14g, of which saturates 2g; Cholesterol 0mg; Calcium 176mg; Fibre 3g; Sodium 72mg