Two fish ceviche, yogurt sauce

A specialty from Central and South America very easy to make, fresh and delicious.

Preparation time: 20 min
Marinade: 30 min
Cooking: 20 min

Ingredients for 4 people 

  • 500 g of fresh trout and cod
  • 3 lemons green
  • 1 potato sweet
  • 1 ear of grilled corn
  • 1 cm of fresh ginger
  • A few sprigs of coriander
  • Chilli sauce
  • Salt and pepper

For the yogurt sauce :

  • 2 lemons green
  • 1 red onion
  • 1 natural yogurt
  • 1 C. to coffee mustard


The sauce
Put the yogurt, zest and lime juice in a salad bowl.
Peel the red onion, cut it into strips and add it, along with the mustard, to the salad bowl. Reserve in the fridge.

The ceviche
Cut the fish into cubes and sprinkle them with the juice of the 3 limes. Crush the ginger to remove the juice. Pour it over the fish, add a few drops of chili sauce. Season with salt, pepper and mix. Let marinate in the fridge for 30 minutes.

Peel the sweet potato and dice it. Cook them for 20 minutes and let cool.
Serve the ceviche with the diced sweet potato, chunks of corn on the cob and the yogurt sauce.
Sprinkle with coriander snipped.


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