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Classic Ceviche

25

By Chef Jesus Alexander

INGREDIENTS

  • 3 oz (150 g) fresh fish filet without skin and bones*

  • 6 limes

  • 2 oranges

  • 1 limo chili or habanero chili

  • 1 sweet potato

  • 1 red onion

  • 1 corn

  • 3 tablespoons of sugar

  • 1 tablespoon chopped fresh cilantro

  • 1 teaspoon grated garlic

  • 1 teaspoon grated ginger

*You can choose between: halibut, sea bass, tuna, red snapper, tilapia, trout


TOOLS

  • knife

  • cutting board

  • spoon

  • serving bowl


A NOTE ON MEASUREMENTS

We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.

Peel the sweet potato and cut it into slices, place the slices into a small pot, add the juice of two oranges, the cinnamon stick and 2 tablespoons of sugar. Place the pot on the heat and cook for 10 minutes.


Peel the corn and place it in a pot with the juice of a lime, add 1 tablespoon of sugar and some water if necessary. Cook for 12 minutes.


Cut the fish into slices, place it in a bowl and add: salt, garlic, ginger, chopped cilantro and chili. Marinade the onion (chopped in tiny slices) into the lime juice.


Serve your Ceviche with lettuce, corn and the sweet potato.

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