This yummy El Cuyo ceviche will send you on a mini-break to Mexico

We travelled the Yucatán Peninsula two years ago and I literally ate myself through southeastern Mexico. The food there was fantastic and totally different to the “Mexican” food we get served in Europe, of course! All the fresh fish, ripe avocados, tortillas and tacos made from corn flour, spicy chilis and a bit of Mezcal made this vacation very special. One of my favourite food discoveries on this journey was definitely this yummy ceviche.

Ceviche is originally from Peru but is very common in all Latin American coastal countries. It’s so simple but so complex in taste. Basically it’s the best and freshest fish and prawns you can get, loads of lime juice, salt, spicy chili, coriander and various veggies. I usually add some sweet potato puree because I love the pairing of this sweet and creamy texture and crispy spicy ceviche. Ceviche is very similar to the Italian Crudo, Japanese Sashimi or the Hawaiian Poké. If you like these dishes you are going to love ceviche! It’s also perfect if you are on a fructosefree diet because my recipe is completely without onions or garlic. And if your body can’t handle tomatoes or green peppers just leave out or add the veggies you can eat easily!

Try this recipe and it will send you on a mini-break to Mexico! Share your take on this or any other of my recipes, I would love to see your pics. Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag.

classic mexican ceviche
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Yummy El Cuyo Ceviche with sweet potato puree

This ceviche will send you on a mini-break to Mexico!

Servings: 2 people
Ingredients
  • 250 gram freshest white fish (seabass, seabream, etc)
  • 150 gram fresh, raw tiger prawns
  • 1 handful sugar snaps
  • 1-2 ripe tomatoes
  • 1 ripe avocado
  • 3-4 fresh limes
  • 1 bunch coriander
  • 1-2 sweet potato
  • 1 fresh spicy habanero chili
  • salt
  • pepper
  • 1 bell pepper (green or yellow)
  • 1 small lebanese cucumber
  • 40 gram butter
  • 100 ml milk
  • 1 pinch nutmeg
Instructions
  1. Bring a pot of salted water to a boil. Peel and cook prawns in boiling water until they are pale pink, takes about 5 minutes. Take them out, drain them under cold water and set aside. 

  2. Bring another small pot of salted water to a boil and blanch the sugar snaps for about 4 minutes. Take them out, drain them under cold water and set aside.

  3. Peel the sweet potato and cook in a small pot for about 15 minutes. When soft, drain the water add butter and the milk and mash the potatoes with a potato masher. If you prefer a more delicate puree, press through a sieve. Season to taste with salt and a pinch of nutmeg. Put a lid on your sweet potato puree and set aside. 

  4. Wash and cut the cucumber in 2 cm cubes. If you have a rotary cutter, cut little balls out of the cucumber. Wash the tomatoes and remove seeds inside. Cut the tomato in 2 cm cubes and set aside with the cucumber. 
    Prepare the avocado and also cut into 2 cm cubes. 

  5. Wash the coriander and pad dry. Chop half of the bunch and keep the rest for decoration. Chop the habanero chili. 

  6. Sqeeze the limes with lemon squeezer. 

  7. Now take out the fish of the fridge. Clean, wash and pad dry the fish. Cut it in 2 cm cubes and add it to a metal bowl with your prawns. Now season with salt and pepper. Mix together properly for a minute and then add 3/4 of the lime juice. Again give it a good stir. Now add the avocado, tomatoes, cucumber and sugar snaps. Mix together. Now season to taste with your chopped chili (careful), salt, pepper and chopped coriander. If needed add a bit more lime juice. 

  8. Put some of the sweet potato puree on your plates and add the ceviche. Decorate with fresh coriander and serve with tortilla chips! Bon Appetit!

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