lunchPeruvianeasy
Peruvian Ceviche
Fresh sea bass cured in lime juice with red onion, aji amarillo, and sweet potato.
20 min2 portions
Valeurs nutritionnelles (par portion)
260
Cal
28g
Protéine
22g
Glucides
6g
Lipides
Valeurs par portion
#high-protein#gluten-free
Ingrédients
- 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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