#ceviche#fish#lime#sweet potato#Chef Bobby Wolmart
A vibrant and fresh Peruvian ceviche recipe featuring tender marinated fish, zesty lime, and traditional accompaniments like sweet potatoes and corn—perfectly balanced with aromatic herbs and spices.
Add coarse salt to the diced peppers and crush them with a knife to form a paste.
In a bowl with the fish, combine the pepper paste, cilantro, salt, black pepper, and freshly squeezed lime juice.
Mix everything well, cover the bowl, and refrigerate to marinate.
Prepare the remaining ingredients: celery, cilantro stems, ginger, and red onion.
Slice the red onion thinly for garnish and chop the rest finely for mixing into the ceviche.
Combine the remaining ingredients—mild chili pepper, ginger, cilantro stems, celery, garlic, red onion, lime juice, water, salt, and black pepper—in a blender. Blend until smooth and strain through a fine sieve.
Add pieces of cleaned fish to the blended mixture and blend until smooth.