Peruvian Ceviche
Peruvian ceviche - Maximum citrus freshness
Healthy, because
Even smarter
Nutritional values
The flavonoid quercetin Onions can reduce the risk of cardiovascular diseases and even certain cancers. Limes can prevent possible infections thanks to contained lime oil. Citrus fruits also contain vitamin C, which additionally supports the immune system.
Cooked fish without boiling or frying? Yes, it works! For the Peruvian dish ceviche, the fish is placed in a decoction of lime juice and spices and steeps for varying lengths of time, depending on the type of fish; this can take from 20 to 60 minutes. The acidity of the juice denatures the protein, gently cooking the fillets.
(Percentage of daily recommendation)
| Calorie | 202 cal. | (10 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 18 μg | (30 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 494 mg | (12 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 161 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 2 red onions
- 4 organic limes
- 2 red chili peppers
- 14 ozs fish fillets (in sushi quality; e.g. halibut, cod, salmon)
- 1 ¾ ozs Coconut milk
- ½ bunch cilantro
- 7 ozs Sweet corn
- coarse Sea salt
Preparation steps
Peel onions, halve and cut into thin slices. Wash limes in hot water, rub dry, finely grate peel of 2 limes and squeeze all limes. Wash chili peppers and cut in half lengthwise.
Wash fish fillet, pat dry and dice. Mix all prepared ingredients with coconut milk and let marinate for 20 minutes.
Meanwhile, wash cilantro, shake dry and pluck leaves. Drain the corn and allow to drain.
Divide ceviche into 4 bowls, sprinkle with a little coarse sea salt and garnish with plenty of cilantro greens. Serve with corn.
