By Diaspo (Live, Interactive Cooking Classes)
Medalit's Ceviche
Medalit was born in a rainforest in Peru, and she is passionate about sharing her knowledge of cooking and culture. She is proud of her culture and her country, and practices Peruvian folk dance (Amazonia). Cooking lets her celebrate her roots.
Medalit wasn't born enjoying cooking – in fact she hated it. But when she got married, she felt that she had to learn to enjoy cooking, and like many of us, she would call her mom about how to cook. Now she wants to pass on her passion, techniques, and recipes to her daughter and granddaughter.
This is her family famous Ceviche recipe, the way she grew up eating and cooking it.
Updated at: Thu, 17 Aug 2023 12:07:43 GMT
Nutrition balance score
Great
Glycemic Index
57
Moderate
Glycemic Load
34
High
Nutrition per serving
Calories344.7 kcal (17%)
Total Fat3.9 g (6%)
Carbs59.2 g (23%)
Sugars11.4 g (13%)
Protein26.4 g (53%)
Sodium525.4 mg (26%)
Fiber11.4 g (41%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Cut your fish into small cubes. Put it into a bowl and sprinkle salt, black pepper, and mix
Step 2
In the meantime, cut your potato and sweet potato into two/three and boil
Step 3
Squeeze your lemon/lime into the bowl, along with your finely chopped chillies
Step 4
Cut your garlic and ginger finely and add to the bowl. Leave to let it marinade for a few minutes
Step 5
Then add your celery, and coriander, chopped. Then just as you're about to eat add the onion
Step 6
Then serve on top of the potatoes with lettuce.
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