Peruvian ceviche

Raw fish and citrus come together in this quick meal that you can whip up in 15 minutes.

• serves

  2

• prep

  15 minutes

• difficulty

  Easy

Stream free On Demand

Episode 4

episode • The Streets With Dan Hong • 

cooking • 

24m

G

episode • The Streets With Dan Hong • 

cooking • 

24m

G

Ingredients

• 200 g sashimi grade Kingfish, cut into 1cm dice 
• ¼ red onion, finely sliced
• ½ aji limo or ¼ long red chilli and long green chilli, finely sliced 
• Generous pinch salt
• 3 limes, juiced 
• 2 tbsp coriander leaves, sliced

To serve

• ¼ sweet potato, boiled, peeled and cut into thick slices
• Corn nuts
• Lettuce leaves

Instructions

1. Add the kingfish, onion and chilli to a bowl. Season with a generous pinch of salt and stir. Add the lime juice, stir to coat all of the fish pieces in the lime juice. Add a few cubes of ice and leave the ceviche to marinate for 2-3 minutes.
2. Discard any remaining ice. Stir through the coriander and spoon onto your serving plate. Place boiled sweet potato slices and corn nuts on the side to serve. Serve immediately.

 

Recreate global street food favourites with chef Dan Hong in The Streets with Dan Hong on SBS Food.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Episode 4

episode • The Streets With Dan Hong • 

cooking • 

24m

G

episode • The Streets With Dan Hong • 

cooking • 

24m

G