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Fish Ceviche with New Potatoes
A fresh and original ceviche combining white cod and lightly nutty new potatoes, brightened with lime, cilantro and a hint of cayenne pepper. Ideal for summer, this dish is quick to prepare and is best enjoyed chilled.
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Critical Success Points
- • Cooking the potatoes without overcooking
- • Lime marination must be done in the refrigerator to avoid bacterial risk
Safety Warnings
- • Handle raw fish with clean and sanitized utensils.
- • Never leave the ceviche at room temperature for more than 2 hours to avoid food poisoning risk.
- • Be careful with boiling water when cooking the potatoes.
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