Looking for light   recipes? Best selection   of fish recipes
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
  Most shared
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe

   Ingredients :
2 lb 4 oz (1 k) fresh white fish
5 sweet potatoes, cooked and peeled
1 cinnamon stick
2 cups sugar
1/2 cup fish stock
2 garlic cloves, minced
1 celery stalk
2 teaspoons chopped cilantro
2 limo ají (chili) seeded and deveined, chopped
1 teaspoon shredded ginger
16 lemons
1 1/2 cup mayonnaise
8 tablespoons soy sauce
4 tablespoons Parmesan cheese, coarsely grated
Corn kernels from 3 corn ears


Place 4 cups of water in a saucepan with the cinnamon and sugar. Bring to a boil and cook until a light syrup. Add whole sweet potatoes and cook for 5 more minutes. Remove sweet potatoes from the saucepan, cool and cut into slices.

Blend the fish stock with a piece of the fish (1 1/2 oz/ 40 g), garlic, celery, cilantro, chili, ginger and juice of the lemons. Strain and reserve.
Mix mayonnaise with soy sauce, grated cheese, and the reserved preparation. Add fish cut into 3/4 in /2 cm and mix well. Serve with sweet potato and corn kernels.

Other ceviches:
Shrimp ceviche
Seafood ceviche
Warm fish ceviche
        8 servings
054629" data-ad-slot="2127635796">
054629" data-ad-slot="2127635796">
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved