Fish Ceviche with New Potatoes

Ingredients

• 500 g New potatoes (unpeeled, to be boiled whole then cut into cubes)
• 300 g Cod loins (cut into dice about 1 cm)
• 0.5 unité Red onion (finely chopped)
• 1 unité Lime (zest and juice)
• 2 c. à soupe Olive oil (extra virgin)
• 0.5 botte Fresh cilantro (chopped)
• 1 pincée Cayenne pepper (optional, adjust to taste)
• to taste pincée Salt (for cooking water and seasoning)
• to taste pincée Black pepper (optional)

Instructions

1. Cooking the new potatoes

   Wash the new potatoes, leave the skin on, place them in a pot of salted boiling water and cook 15‑20 minutes depending on size until tender but still firm. Drain and let cool.

   Time: PT20M

   Temperature: eau bouillante

2. Cutting the cod

   Cut the cod loins into dice about 1 cm and place in a large bowl.

   Time: PT5M

3. Mix fish, onion, cilantro, oil and spices

   Add the finely chopped red onion, the chopped cilantro, 2 c. à soupe olive oil, a pinch of cayenne pepper, salt and pepper. Mix gently.

   Time: PT5M

4. Add the potatoes

   Cut the cooled potatoes into cubes similar in size to the fish dice and incorporate into the bowl. Mix gently to avoid crushing them.

   Time: PT5M

5. Lime marinade

   Squeeze the lime, add the juice and zest to the mixture, stir to coat all ingredients well. Cover the bowl and place in the refrigerator for 1 hour.

   Time: PT5M

6. Plate and serve

   Remove the ceviche from the refrigerator, taste and adjust seasoning if needed. Serve chilled, garnished with a few extra cilantro leaves.

   Time: PT5M

Nutrition Facts

Calories

600

Protein

30 g

Carbohydrates

40 g

Fat

25 g

Fiber

5 g