Chef Jack makes Peruvian ceviche, a traditional dish of raw fish that is eaten widely in Peru. Fresh and zesty this is a fantastic starter to impress guests.
Ingredients
200g seabass
- ½ red onion
- 1 red chilli
- 10g coriander
- 2 limes
- 10g ginger
- 1 tsp white pepper
- Pinch of salt
- 1 sweet potato
- 1 tsp paprika
- Salt and pepper
Method
Cut your sweet potato into large chunks. Rub with paprika, salt, pepper and oil. Cook in the oven at 200°C, for 45 minutes, or until caramelized on the outside, and soft on the inside.
- Dice the fish into 1cm chunks. Squeeze in the lime and leave the fish to marinate as you prepare and add the rest of the ingredients.
- Finely chop the red onion, red chilli, coriander, and add each to the fish. Finely grate the ginger and add with the white pepper, and a pinch of salt.
- Mix thoroughly and serve immediately, or within 30 minutes - depending on how well cured you’d like your fish.
