Whitefish Ceviche

by Editorial Staff

Ceviche is a Peruvian appetizer made with fresh, raw fish. Spicy, delicious – and easy to prepare.

Ingredients

  • fish fillet (whitefish) 80 g
  • carrots 30 g
  • cucumber 20 g
  • cherry 30 g
  • chili 5 g
  • sesame oil 5 g
  • sesame seeds (black) 5 g
  • mango (for sauce) 100 g
  • sugar (for sauce) 15 g
  • black pepper (peas, for sauce) 0.5 g
  • lime 1 pc.
  • sea ​​salt

Directions

  1. Prepare ingredients. Advice! How easy it is to cut fish – see our video.
  2. Cut the whitefish fillet into thin slices and marinate in lime juice with sea salt for 15 minutes.
  3. Cut the chili peppers, remove the seeds.
  4. Cut the chili into thin strips.
  5. Peel the cucumber and cut it into triangles.
  6. Cut the carrots into thin strips (cobwebs).
  7. Put in ice water for 5-10 minutes.
  8. Cut the cherry tomatoes in half.
  9. Prepare the mango sauce. Peel the mango and rub through a fine sieve. Transfer the resulting fruit puree to a saucepan and evaporate, bring to taste with sugar. Place the sauce on a plate.
  10. Place the whitefish fillet on the sauce.
  11. Put cucumbers on the sides.
  12. And cherry tomatoes.
  13. Top with carrots, chili, garnish with herbs and sprinkle with black sesame seeds. Done!

Enjoy your meal!

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