Peruvian Ceviche with Coconut Milk
Kiwilimón
A very rich and fresh recipe of Peruvian style fish ceviche 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 fish type barber
  • 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 seeded finely chopped
Preparation
30 mins
0 mins
Medium
  • Pre warm the oven to 220 degrees Celsius. In a baking tray place the sweet potato and season with the juice of the olive oil, the cinnamon, the zúmac, salt and pepper. Bake for 30 minutes or until the strips are tender.
  • In a large bowl, mix the cut fish into strips, onion and cucumber. Add lemon juice, chili pepper and coconut milk. Mix well.
  • Season with salt and pepper, and chili pepper if desired and mix. Cover and refrigerate what are the potatoes of sweet potato.

Nutritional Information

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