Classic Ceviche | Eating with Andy

Learn how to make a classic Ceviche, Peru’s flagship dish. It’s fresh fish that's been marinated in a citrus dressing and tossed with red onion, coriander and chilli. Traditionally served with sweet potato and corn. This is a zesty, spicy and super healthy dish that will make your palate zzzzing! INGREDIENTS (Serves 2) Ceviche 400g fresh Snapper, skinned and deboned (I used Goldband) 1 tbsp salt 1 red onion thinly sliced in julienne ½ cup lime juice (around 8 limes) ½ bunch chopped coriander leaves 2 birds eye chillies, finely chopped Tigers milk leftover trims of the snapper ¼ red onion 1 stick of celery, no leaves, roughly chopped ginger, peeled (thumb size) 1 garlic clove 2 birds eye chillies 2 coriander stalks, no leaves 1 cup of fish stock Fish Stock Head, frame and tail of a snapper or white fish ½ red onion, roughly chopped 2 celery sticks, roughly chopped ½ bunch of coriander stems 1 ½ liters of water To serve 1 medium sweet potato, steamed, peeled and cut into thick slices A handful of “Cancha” also known as “Chulpe” (Peruvian toasted corn) - you can find this in specialty stores TIPS You can use any type of firm white fleshed fish like goldband snapper, red snapper, sea bass, barramundi, flounder, jewfish, grouper or blue-eye trevalla. Make sure it is FRESH! A good ceviche starts with the freshest fish you can get your hands on. This is a hot ceviche, you can adjust the heat by reducing/increasing the amount or type of chilli. For a milder ceviche, use long red chilli. For a hotter ceviche, use habanero chilli. SUBSCRIBE TO MY CHANNEL ► https://bit.ly/2NP7XXo FOLLOW MY FOODIE JOURNEY ►Instagram:   / eating.with.andy   ►Facebook:   / eating.with.andy   Music by LiQWYD:   / liqwyd   Joakim Karud:    / joakimkarud   Ikson:    / @tellyourstorymusicbyikson   #eatingwithandy #peruvianfood #ceviche