lunchPeruvianeasy
Peruvian Ceviche
Fresh sea bass cured in lime juice with red onion, aji amarillo, and sweet potato.
20 min2 servings
Nutrition Facts (per serving)
260
Cal
28g
Protein
22g
Carbs
6g
Fat
Values are per serving
#high-protein#gluten-free
Ingredients
- 300 g Sea bass fillet
- 120 ml Lime juice
- 1 small Red onion
- 1 tbsp Aji amarillo paste
- 3 tbsp Cilantro
- 1 medium Sweet potato
- 40 g Corn (cancha)
Instructions
- 1
Cube fish. Toss with lime juice and salt. Cure 10 min.
- 2
Thinly slice onion, add to fish with aji amarillo and cilantro.
- 3
Boil sweet potato until tender. Slice.
- 4
Serve ceviche with sweet potato and crunchy corn.
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