Marinated fish

Name: Marinated fish (Cebiche)
Cuisine: Peruvian
Ingredients: 500 g/1¼ lb firm white fish fillets such as cod, halibut or coley, skinless and boneless; 500 g/1¼ lb firm white fish fillets such as cod, halibut or coley, skinless and boneless; 500 g/1¼ lb firm white fish fillets such as cod, halibut or coley, skinless and boneless; 500 g/1¼ lb firm white fish fillets such as cod, halibut or coley, skinless and boneless; salt and ground black pepper; salt and ground black pepper; 2 medium sweet potatoes, peeled and cut into chunks; 500 g/1¼ lb cassava, peeled and cut into chunks; 1 corn on the cob; 500 g/1¼ lb firm white fish fillets such as cod, halibut or coley, skinless and boneless; 500 g/1¼ lb firm white fish fillets such as cod, halibut or coley, skinless and boneless; ½ medium red onion, sliced lengthways; 1 chilli, seeded and sliced; 2 celery sticks, thinly sliced; juice of 8 limes, about 150 ml/10 tbsp; 4-8 lettuce leaves, to garnish; 15 ml/1 tbsp finely chopped parsley

Cebiche

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Peru

By Flor Arcaya de Deliot

Published 2009

About

This dish is mentioned in Peruvian literature from the 19th century, and its roots are much older. The raw fish is ‘cooked’ by the action of citrus juice, originally from sour oranges, which once grew abundantly on the coast. Cebiche, or ceviche, is now eaten all along the Pacific coast, and every country has its own version.

Ingredients

500 g/1¼ lb firm white fish fillets such as cod, halibut or coley,

Americas
Peru
Fish course
Gluten-free
Pescatarian

Method

Cut the fish into bitesize pieces about 2cm/¾in across, and place in a bowl with the onion, chilli and celery. Season well with salt and pepper.
Pour the lime juice over the mixture and stir gently to distribute it evenly. Cover and leave to marinate for 1

Ingredients

Method

Photos