Contains fish. Check the ingredients if you cook for someone with allergies.
Peruvian classic: cod cured in lime with red onion and chilli, served the traditional way with sweet potato. Lean protein at its absolute lightest — the lime does the cooking.
25 minPrep
20 minCook
45 minTotal
2Serves
Cod Ceviche with Sweet Potato
by · Medium
Pescetarian
High protein
Source of fibre
Low fat
Low sugars
Contains fish. Check the ingredients if you cook for someone with allergies.
Peruvian classic: cod cured in lime with red onion and chilli, served the traditional way with sweet potato. Lean protein at its absolute lightest — the lime does the cooking.
25 minPrep
20 minCook
45 minTotal
2Serves
Nutrition
Per serving · 350 g
328kcal1384 kJ
Protein30.1 g60%
Carbohydrate47.7 g18%
Net carbs †42 g
Sugars12.5 g14%
Fibre5.62 g
Fat2.35 g3%
Saturates0.3 g2%
Salt †0.47 g8%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.
Before you start
You'll need
citrus juicer
cutting board
fillet knife
mixing bowl
saucepan
Ingredients
Quantities scale automatically · metric units (change in profile)
10 g
Chilli pepper red, raw
1 pinch
Parsley leaf raw
300 g
Cod rawvery fresh
80 ml
Lime juice
300 g
Batata/sweet potato, raw
1 pinch
Common salt/table salt
1 piece
Onion rawred if available · ≈ 110 g
Instructions
1
Boil the sweet potato whole in a saucepan until just tender, about 20 minutes, then peel and slice into thick rounds. Let cool.
2
Cube the cod on a cutting board with a fillet knife. Slice the onion paper-thin and the chilli finely.
3
Press the lime juice with a citrus juicer and pour it over the fish, onion and chilli in a mixing bowl with the salt. Chill for 15 minutes until the cod turns opaque.
4
Serve the ceviche with its marinade next to the sweet potato and finish with parsley.
Notes
Use very fresh cod suitable for raw preparation. The fish is done when it turns opaque — about 15 minutes in the lime juice.
Before you start
You'll need
citrus juicer
cutting board
fillet knife
mixing bowl
saucepan
Ingredients
Quantities scale automatically · metric units (change in profile)
10 g
Chilli pepper red, raw
1 pinch
Parsley leaf raw
300 g
Cod rawvery fresh
80 ml
Lime juice
300 g
Batata/sweet potato, raw
1 pinch
Common salt/table salt
1 piece
Onion rawred if available · ≈ 110 g
Instructions
1
Boil the sweet potato whole in a saucepan until just tender, about 20 minutes, then peel and slice into thick rounds. Let cool.
2
Cube the cod on a cutting board with a fillet knife. Slice the onion paper-thin and the chilli finely.
3
Press the lime juice with a citrus juicer and pour it over the fish, onion and chilli in a mixing bowl with the salt. Chill for 15 minutes until the cod turns opaque.
4
Serve the ceviche with its marinade next to the sweet potato and finish with parsley.
Notes
Use very fresh cod suitable for raw preparation. The fish is done when it turns opaque — about 15 minutes in the lime juice.
Nutrition
Per serving · 350 g
328kcal1384 kJ
Protein30.1 g60%
Carbohydrate47.7 g18%
Net carbs †42 g
Sugars12.5 g14%
Fibre5.62 g
Fat2.35 g3%
Saturates0.3 g2%
Salt †0.47 g8%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.