Peruvian Ceviche with Coconut Milk

Kiwilimón
A very tasty and fresh recipe for fish ceviche in the Peruvian style with coconut milk. This recipe can be accompanied by sweet potatoes.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 saw fish, or barber fish
  • 1 tablespoon yellow ají
  • 4 tablespoons coconut milk
  • 4 limes
  • 1 sweet potato, in strips
  • 1 tablespoon cinnamon
  • 1 tablespoon sumac
  • 1/4 cups grapefruit juice
  • 4 tablespoons olive oil
  • 1/4 cups red onion, finely chopped
  • 1/4 cups cucumber, peeled and seedless, finely chopped
Preparation
30 mins
0 mins
Medium
  • Preheat the oven to 220 degrees Celsius. On a baking tray, place the sweet potato and season with grapefruit juice, olive oil, cinnamon, sumac, salt, and pepper. Bake for 30 minutes or until the strips are tender.
  • In a large deep bowl, mix the fish cut into strips, onion, and cucumber. Add lemon juice, chili, and coconut milk. Mix well.
  • Season with salt and pepper, and chili piquín if desired, and mix. Cover and refrigerate while the sweet potatoes are cooking.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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