Classic Peruvian Sea Bass Ceviche with Sweet Potato and Sweet Corn
1 serving
15 minutes
Classic Peruvian ceviche made from sea bass with sweet potato and corn is the essence of flavors that conveys the spirit of traditional Peruvian cuisine. The origins of this dish date back to ancient times when local fishermen marinated freshly caught fish in citrus juice. The tender sea bass fillet is infused with a vibrant, spicy sauce made from coconut milk, lime, ginger, and chili, creating an explosive taste. The side of baked sweet potato and corn adds sweet notes and balances the spiciness. Toasted corn gives a light smoky aroma, while fresh cilantro completes the composition. This dish is perfect for a refreshing dinner that combines exoticism and harmony.
1
Bake the sweet potato in foil in the oven until ready and cut into large cubes. Also cut the sea bass fillet into large cubes, blend all the ingredients for the sauce in a blender, and strain through a sieve.
- Sweet potato: 50 g
- Sea bass fillet: 100 g
- Coconut milk: 100 ml
- Chili pepper: 7 g
- Ginger: 5 g
- Garlic: 4 g
- Shallot: 10 g
- Lime juice: 12 ml
- Fish stock: 100 ml
2
Grill the corn cobs until cooked and remove the kernels, slice the red onion into feathers. Cut the pepper into slices.
- Canned sweetcorn: 40 g
- Red onion: 2 g
3
Place sweet potato, onion, sea bass, corn in a plate, pour with sauce and garnish with cilantro.
- Sweet potato: 50 g
- Red onion: 2 g
- Sea bass fillet: 100 g
- Canned sweetcorn: 40 g
- Cilantro: 2 g
