Ericka's Peruvian Ceviche
Ericka's Peruvian Ceviche
This recipe is featured in the In My Kitchen with Paula Podcast Show, Eps 43 with Ericka La Madrid
Ingredients
4 pieces of white fish. Ericka normally will go for mahi-mahi
12 lemons (1-2 bags from the supermarket try to get the ones between green to yellow)
2 red chilies chopped finely
2 red onions cut julienne style (thin long strips)
- 2 sweet potatoes
- 2 ears of corn (boil for 25-30 min prior)
225 gr of cancha (Peruvian corn snack, common in ceviches and seafood dishes in Peru)
Salt (preferably Peruvian or Himalayan or sea salt)
- Cilantro for the final touch and decoration
- A few lettuce leaves for serving
- 1 stalk celery
- 1 garlic clove
- ¼ sq inch of ginger
- 2 Tbsp fish stock
- Squeeze of ½ lemon
Ceviche
Sauce
Directions
Ceviche
- Boil sweet potatoes with a little salt until soft. Ericka’s secret tip: just before they are cooked add one anise and a little fanta soda to help with colour (about ¼ c).
Chop potatoes and fish to a similar bite size and add to your dish, add chopped chiles, red onions, kernel of the corns, cancha, salt and squeeze the juice of the 12 lemons over ingredients and add the “sauce” (see bleow). Mix and let sit for a minimum of 30 minutes and no more than 2 hours. The longer it sits, the more “cooked” the texture and taste.
Secret Sauce
Put all in blender and mix into ceviche
Recipe Note
In My Kitchen creates connections one dish at a time, using food as a gateway to cross-cultural understanding and well-being. Through her In My Kitchen with Paula Podcast Show travel journal + well-being workshops, speaking engagements and the culinary, culture connection club, Paula guides travellers to flourish, on the road and at home.
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