Peruvian Ceviche

Prep Time 30 minutes

Servings 8


800g snapper, skinless and de-boned

Ceviche marinade (leche de tigre)

½ shallot, roughly chopped
¼ cup fish offcuts
3 coriander roots, roughly chopped
2 tsp aji amarillo (Peruvian yellow chilli paste)*
⅓ cup fish stock
Juice of 1 lime
Juice of 2 lemons


¼ sweet potato, peeled, thinly sliced

1 cup fresh orange juice
1 cinnamon quill
2 cloves
100g raw sugar

If you can’t get aji amarillo, use an equal quantity of deseeded and finely chopped red or green chillies.


Clean the snapper fillets and dice into small cubes (1cm x 1cm), reserving the offcuts, then cover and reserve in the fridge.

For the marinade, combine the shallots, fish offcuts, coriander roots and the Peruvian chilli paste with the fish stock in a blender. Add salt to season if needed. Add the lime and lemon juice, stir, then set aside in the fridge.
For the garnish, place the sweet potato slices into a saucepan. Add orange juice, cinnamon, cloves, raw sugar and if required add enough water to cover the sweet potato. Cook 5-10 minutes or until tender. Remove from heat and drain.

To finish, place the fish into a bowl, stir the “leche de tigre” marinade to combine and pour over the fish, then toss gently to coat. You may not need all of the marinade. Serve over the sliced sweet potato.


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