Ceviche Peruano

Ceviche Peruano

18
Ana O. 6

"This ceviche is the best you will ever have. It is from Peru and I love making it every time I have friends and family over."

Ingredients

2 h 10 m {{adjustedServings}} servings 237 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 26 g
  • 52%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 168 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Place the potatoes and sweet potatoes in a saucepan and cover with water. Simmer until the potatoes are easily pierced with a fork, then drain, and set aside to cool to room temperature. Place the sliced onion in a bowl of warm water, let stand 10 minutes, then drain and set aside.
  2. Meanwhile, place the lime juice, celery, cilantro, and cumin into the bowl of a blender, and puree until smooth. Pour this mixture into a large glass bowl, and stir in the garlic and habanero pepper. Season with salt and pepper, then stir in the diced tilapia and shrimp.
  3. Set aside to marinate for an hour, stirring occasionally. The seafood is done once it turns firm and opaque.
  4. To serve, peel the potatoes and cut into slices. Stir the onions into the fish mixture. Line serving bowls with lettuce leaves. Spoon the ceviche with its juice into the bowls and garnish with slices of potato.
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Reviews

18
  1. 21 Ratings

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I am from Peru and our typical Peruvian Cebiche uses no potatoes, no celery, no cumin. We basically cut the fish into 1/2-inch pieces (I love Bass or Tilapia), add salt, pepper, chop fresh cila...

I laughed so hard when I read that a reviewer sauteed this!! Ceviche is ONLY "cooked" in the lime juice and is not placed over heat of any kind. I've never seen white potato served in a cevicher...

This was so delicious! The only changes made were to add cucumber, though I don't think it was necessary after having tasted it. The only changes I would make in the future would be to add more ...