Ceviche de pescado (Fish Ceviche)

The blog has been quiet as I had a busy inpatient rotation on hematology, then B and I went on our vacation block (more about that in future blog posts)! I also have a research paper deadline (targeted leukemia immunotherapy, anyone?) coming up, so just a quick post today on ceviche.

Ceviche is one of my favorite Peruvian dishes. Peruvian food is just amazing in general – I’ve made lechon sandwich and pollo a la brasa (Peruvian roast chicken) on the blog although it’s been a long time since I’ve made a Peruvian dish – 3 years! I had a great ceviche dish in NYC and had been meaning to recreate it forever.

I’ve made ceviche before but wanted to go all out with full plating, including the corn, plantain chips, and sweet potato. Alas, I was unable to find the famous giant Peruvian corn kernels, but regular corn will do.

Some ceviche 101
– the most important thing about ceviche is using the freshest ingredients possible and making sure you don’t overcook or undercook the fish. The fish is ready when opaque.
–  cut all the fish and ingredients to the same size so they cook evenly.
– many recipes recommend marinating the vegetables separately to avoid overcooking them; however, I toss everything together for simplicity’s sake, and it tastes just fine.

Hope you enjoy! I need to share my summer recipes, as winter is coming in the northeast – the leaves are finally changing colors!

Ceviche de pescado (Fish Ceviche)

1 lb white fish fillets (I used tilapia), diced
1 jalapeno
2-4 garlic cloves
1/2 small red onions, diced
10 small limes,
1 bunch of cilantro, chopped as finely as possible
salt and pepper, to taste

plantain chips
sweet potato chips (recipe below)

Place the diced raw fish in a large bowl with the jalapeno, garlic cloves, red onions, salt, and cover it with lime juice (the fish should be covered by the lime juice). Cover the bowl with plastic wrap and refrigerate it for about 3-4 hours.

Once the fish is “cooked” in the lime juice,  it will be opaque and white. Add the chopped cilantro, oil, salt and additional lime juice to taste. You can serve immediately or let it rest for another 20-30 minutes before serving.

Serve your ceviche with plantain chips, corn, and your sweet potato slices over a bed of lettuce. Enjoy!


Sweet potato chips

1 sweet potato
1 tablespoon olive oil
paprika, salt and pepper to taste

Heat the oven (I use a toaster oven) to 400F. Slice the sweet potatoes thinly and toss in a bowl with oil and all the spices. Spread them out on foil lined baking sheets, making sure none overlap. Bake until crispy on the bottom. Enjoy!

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  1. I have a hilarious something to tell you! I have my qualifying for masters exam in 2 months (Im a dental student), and I often find myself having this urge to cook something new or creative everyday. My peers around call me crazy and ask me to stop wasting time but its the biggest stress buster I have. Feeling guilty about this "Time wasting" habit of mine, I decided to look up "Obsessive cooking disorder" online, to see if its a real thing and if I could find some help online.
    And lo,I find your blog. And I find that you are doing MD, and into cooking and blogging since 7 yrs and even smart enough to get matched with your #1 option for MD. And here I find huggggeee hope. So I guess I can continue with this guilty pleasure of mine now. And now I shall cook in peace 😉
    Btw, such a cute blog, im from India and still a student, so a lot of these dishes arent something I can whip up, but I found few things like coffee ice cubes which sound amazing! Love xoxo

  2. So glad you enjoyed the blog. Good with with your masters exam! I went crazy cooking when I was most stressed which even if it takes a ton of time, at last my belly feels happy (even if my brain doesn't)

    Also it's one of the most popular things people talked about when I was interviewing – cooking blogs just aren't common in the medical world haha. Keep it up!! If you blog, do share it with me – I try to support medical bloggers/IGers