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  • The base number of servings for this recipe is 8
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    Ceviche with Peruvian Avocado

    This Ceviche with Peruvian Avocado is a real treat with blueberries, sweet potato, homemade leche de tigre dressing and creamy avocado for a dish that works as an appetizer but you'll want to eat as a main course!


    Ingredients
    Leche de Tigre Dressing
    1
    tablespoon
    fresh ginger, grated
    1
    garlic clove, halved
    1/2
    cup
    cilantro leaves, rinsed and chopped
    *
    Juice of 8 limes
    1/2
    teaspoon
    salt
    2
    teaspoons
    Peruvian or other chili paste
    Ceviche
    1
    Peruvian avocado, pitted, peeled and cubed
    1 1/2
    pounds
    sea bass, tilapia or other white-flesh fish, cut into 1/2-inch cubes
    1
    red onion, peeled and thinly sliced
    1
    sweet potato, cooked, peeled and diced
    16
    blueberries
    1
    rocoto chili pepper, diced
    2
    tablespoons
    yellow chili paste
    2
    tablespoons
    cilantro, rinsed and finely chopped
    *
    salt to taste
    Directions
    To prepare the leche de tigre dressing, in a small bowl combine the ginger, garlic, cilantro and lime juice. Set aside for 5 minutes, then strain the liquid into a large bowl. Discard the solids. Add the salt and chili paste.
    Add in the avocado, fish, onion, sweet potato, blueberries, diced chili pepper, yellow chili paste and cilantro. Toss gently to combine. Salt to taste and serve.

    The base number of servings for this recipe is 8
    OK

    Categories 

    Fish

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