Classic Ceviche | Eating with Andy

Learn how to make a classic Ceviche, Peru’s flagship dish. It’s fresh fish that's been marinated in a citrus dressing and tossed with red onion, coriander and chilli. Traditionally served with sweet potato and corn. This is a zesty, spicy and super healthy dish that will make your palate zzzzing!
INGREDIENTS (Serves 2)
Ceviche
400g fresh Snapper, skinned and deboned (I used Goldband)
1 tbsp salt
1 red onion thinly sliced in julienne
½ cup lime juice (around 8 limes)
½ bunch chopped coriander leaves
2 birds eye chillies, finely chopped

Tigers milk
leftover trims of the snapper
¼ red onion
1 stick of celery, no leaves, roughly chopped
ginger, peeled (thumb size)
1 garlic clove
2 birds eye chillies
2 coriander stalks, no leaves
1 cup of fish stock

Fish Stock
Head, frame and tail of a snapper or white fish
½ red onion, roughly chopped
2 celery sticks, roughly chopped
½ bunch of coriander stems
1 ½ liters of water

To serve
1 medium sweet potato, steamed, peeled and cut into thick slices
A handful of “Cancha” also known as “Chulpe” (Peruvian toasted corn) - you can find this in specialty stores

TIPS
- You can use any type of firm white fleshed fish like goldband snapper, red snapper, sea bass, barramundi, flounder, jewfish, grouper or blue-eye trevalla. Make sure it is FRESH! A good ceviche starts with the freshest fish you can get your hands on.
- This is a hot ceviche, you can adjust the heat by reducing/increasing the amount or type of chilli. For a milder ceviche, use long red chilli. For a hotter ceviche, use habanero chilli.

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