Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 2 potatoes (e.g. Rooster potatoes) (approximately 300 g)
  • 250 g fresh fish (cod, salmon)
  • 2 limes
  • 1 red onion
  • Some coriander leaves
  • 1 cm fresh ginger
  • 1 tsp mustard
  • Some olive oil
  • Salt and white pepper
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Cooking time: 50 MIN

A recipe of Peruvian origin revisited thanks to potatoes: que bueno!

  1. Place the potatoes in a pan of salted water, bring to the boil and cook for 20 minutes. Allow to cool.
  2. Zest and squeeze the limes.
  3. Peel and thinly slice the red onion.
  4. Cut the fish into cubes.
  5. Grate the ginger and add the mustard, lime juice, olive oil. Mix the marinade.
  6. Add the marinade to the fish cubes. Season with salt and pepper and mix gently.
  7. Let the fish marinate for 30 minutes in the fridge.
  8. Peel the potatoes and cut them into even cubes.
  9. Serve your chilled ceviche with the diced potatoes, lime zest and some fresh coriander leaves.

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