Lima ceviche by Andrei Velichko. Home cooking recipes with step-by-step photos.

Lima ceviche by Andrei Velichko

  • Prep time: 20 minutes, plus 50 minutes’ marinating
  • Cook time: 10 minutes
  • Serves: 4
  • Difficulty: medium
  • Course: main course
  • Cookware: knife, blender
  • Cuisine: Peruvian

Ingredients

  • 400g salmon / sea bass / dorado fillet
  • ½ mango
  • 200g cherry tomatoes
  • ½ red onion
  • ½ bunch of coriander
  • ½ chili
  • salt

For the marinade:

  • 3 limes
  • 1 chilli
  • ½ red onion
  • 2 cloves of garlic, peeled
  • ½ bunch of coriander
  • 2 tbsp oil
  • freshly ground black pepper
  • salt

Cooking method

Step 1

For the marinade. Cut the limes in half, squeeze the juice. Leave ½ of squeezed lime. Finely chop chilli and coriander. Cut the onion in half. To a blender bowl add ½ squeezed lime, chili pepper, onion, garlic, coriander, oil, salt, black pepper, and lime juice. Using a pulse mode, carefully mix all the ingredients so that they don’t turn into smooth paste. Try the marinade: it’s important to get a spicy-sour taste. Add chili pepper or lime juice if necessary. Let the marinade blend for 30 minutes.

Ingredients for ceviche by Andrei VelichkoLima ceviche by Andrei Velichko. Home cooking recipes with step-by-step photos.Ingredients for marinade. Lima ceviche.Cook marinade. Lima ceviche. Home cooking recipes with step-by-step photos.

Step 2

Trim the fish: separate the fillet from the skin, remove the bones and fat (dark areas of the fillet). Cut the fish into 2×2 cm cubes. Put the fish in a bowl. Using a sieve, strain the marinade in a bowl with fish. Fish should be completely covered in marinade. If there is not enough liquid, you can squeeze out the part of the marinade remained in the sieve. Add oil if necessary. Put the fish in the refrigerator and marinate for at least 20 minutes. The “cooked” fish should lighten in colour and become dense.

Salmon, Lima ceviche by Andrei Velichko.

Step 3

Thinly slice onion and chilli. Cut the tomatoes in half. Separate coriander leaves from the stems. Cut mangoes into 2×2 cm cubes. Move the fish from the marinade to a large bowl, add onions, tomatoes, mangoes, coriander leaves, chili pepper, salt and toss gently. Try the ceviche. If necessary, add the remaining marinade from the fish. Transfer ceviche to individual deep plates, pour over with the juice remaining in the bowl, and serve at once.

Chopping. Lima ceviche by Andrei Velichko. Home cooking recipes with step-by-step photos.Cooking process. Lima ceviche.Lima ceviche by Andrei Velichko. Home cooking recipes with step-by-step photos.

My tips and tricks:

Ceviche is a dish that should be eaten right away. Always fresh. A dish for a hot summer day, it is very light and refreshing. Before squeezing juice out of limes, be sure to roll them on a hard surface. This trick will allow you to have much more juice. Do not throw away the fish skin you have left: you can make delicious chips out of it. To do this, trim the skin, removing any fish bits from it. Marinade for the skin: white wine vinegar, soy sauce, and sugar in a ratio of 1: 1: 1. Marinate overnight. The next day, dry the skin in the oven at 120° C for 3 hours. Just do not forget to put the skin on a sheet of parchment, smooth it well, and cover it with another sheet. This way the chips will be smooth and beautiful. They can be eaten as a snack or used as decoration for dishes.

Lima ceviche by Andrei Velichko
 
Prep time
Cook time
Total time
 
Author:
Recipe type: main course
Cuisine: Peruvian
Serves: 4
Ingredients
  • 400g salmon / sea bass / dorado fillet
  • ½ mango
  • 200g cherry tomatoes
  • ½ red onion
  • ½ bunch of coriander
  • ½ chili
  • salt
  • For the marinade:
  • 3 limes
  • 1 chilli
  • ½ red onion
  • 2 cloves of garlic, peeled
  • ½ bunch of coriander
  • 2 tbsp oil
  • freshly ground black pepper
  • salt
Cooking method
  1. For the marinade. Cut the limes in half, squeeze the juice. Leave ½ of squeezed lime. Finely chop chilli and coriander. Cut the onion in half. To a blender bowl add ½ squeezed lime, chili pepper, onion, garlic, coriander, oil, salt, black pepper, and lime juice. Using a pulse mode, carefully mix all the ingredients so that they don’t turn into smooth paste. Try the marinade: it's important to get a spicy-sour taste. Add chili pepper or lime juice if necessary. Let the marinade blend for 30 minutes.
  2. Trim the fish: separate the fillet from the skin, remove the bones and fat (dark areas of the fillet). Cut the fish into 2x2 cm cubes. Put the fish in a bowl. Using a sieve, strain the marinade in a bowl with fish. Fish should be completely covered in marinade. If there is not enough liquid, you can squeeze out the part of the marinade remained in the sieve. Add oil if necessary. Put the fish in the refrigerator and marinate for at least 20 minutes. The "cooked" fish should lighten in colour and become dense.
  3. Thinly slice onion and chilli. Cut the tomatoes in half. Separate coriander leaves from the stems. Cut mangoes into 2x2 cm cubes. Move the fish from the marinade to a large bowl, add onions, tomatoes, mangoes, coriander leaves, chili pepper, salt and toss gently. Try the ceviche. If necessary, add the remaining marinade from the fish. Transfer ceviche to individual deep plates, pour over with the juice remaining in the bowl, and serve at once.
My tips and tricks
Ceviche is a dish that should be eaten right away. Always fresh. A dish for a hot summer day, it is very light and refreshing. Before squeezing juice out of limes, be sure to roll them on a hard surface. This trick will allow you to have much more juice. Do not throw away the fish skin you have left: you can make delicious chips out of it. To do this, trim the skin, removing any fish bits from it. Marinade for the skin: white wine vinegar, soy sauce, and sugar in a ratio of 1: 1: 1. Marinate overnight. The next day, dry the skin in the oven at 120° C for 3 hours. Just do not forget to put the skin on a sheet of parchment, smooth it well, and cover it with another sheet. This way the chips will be smooth and beautiful. They can be eaten as a snack or used as decoration for dishes.