Please create an account
or Log in to subscribe


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Snapper Ceviche

Snapper Ceviche

The is the most represented dish in Peruvian gastronomy. “Ceviche” is the perfect introduction to Peruvian fish and seafood cuisine.

Snapper Ceviche

800g snapper 

1 cup fresh lime juice

Peruvian yellow chilli paste



For garnish:   

1 Spanish onion, fine julienne-cut

1 sweet potato 

1 cinnamon quill/stick

100g raw sugar

1 cup orange juice

Clean the snapper fillets and cut in to small dices and reserve.

For the leche de tigre:

Blend the spinach, onion and the Peruvian chilli paste with the fish stock. Add salt and confirm the seasoning, before squeezing the limes and adding to the mix.Stir reserve in the fridge.

For the garnish:

Cut the sweet potatoes into thin round slices and cook in a saucepan with orange juice, cinnamon and the raw sugar until tender.

To finish:

Put the fish in a glass bowl. Add the leche de tigre mix. Toss and serve over the sweet potato discs.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2021. All Rights Reserved

Web Design Sydney