Beto's Peruvian-Style Ceviche Recipe

Name: Beto's Peruvian-Style Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh tilapia, cut into 1/2-inch cubes; 3/4 cup fresh lime juice; 3 tablespoons aji amarillo, cut into 1/4-inch dice; 2 tablespoons chopped fresh parsley; 1 tablespoon olive oil; 3/4 tablespoon minced garlic; 1 teaspoon aji amarillo paste; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 red onion, cut into 1/4-inch-dice; 2 ears fresh corn, husks on; 1 sweet potato, cut into 1/4-inch slices; 2 tablespoons chili powder; 3 tablespoons grated Cotija cheese; Tortilla chips, optional

Servings: persons

1 pound fresh tilapia, cut into 1/2-inch cubes
3/4 cup fresh lime juice
3 tablespoons aji amarillo, cut into 1/4-inch dice
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
3/4 tablespoon minced garlic
1 teaspoon aji amarillo paste
1 teaspoon salt
1/2 teaspoon black pepper
1 red onion, cut into 1/4-inch-dice
2 ears fresh corn, husks on
1 sweet potato, cut into 1/4-inch slices
2 tablespoons chili powder
3 tablespoons grated Cotija cheese
Tortilla chips, optional

1
Cook's Note: Aji amarillo is a yellow Peruvian chile and can be found in Latin American specialty stores.
2
For the ceviche: Combine the tilapia, lime juice, diced aji amarillo, parsley, olive oil, garlic, aji amarillo paste, salt, pepper and onion in a large mixing bowl and mix well.
3
Cover and chill to marinate, at least 4 hours and up to 24 hours.
4
For assembly: Preheat the oven to 325 degrees F. Roast the corn in the oven until tender, about 30 minutes.
5
Let the corn cool 10 minutes before shucking and cutting cross-wise into 1-inch pieces.
6
Set aside.
7
Heat a deep-fryer or large skillet with oil to 350 degrees F. Deep fry the sliced sweet potato until tender and set aside.
8
Place 4 ounces of the ceviche per bowl.
9
Place 3 slices of fried sweet potato and 3 sections of roasted corn on each plate.
10
Sprinkle the chili powder over the sweet potato and corn, and top the corn with the Cotija cheese.
11
Place one bowl on each plate with the sweet potato and corn, and serve with the tortilla chips, if using.
12
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe.
13
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound fresh tilapia, cut into 1/2-inch cubes, 3/4 cup fresh lime juice, 3 tablespoons aji amarillo, cut into 1/4-inch dice, 2 tablespoons chopped fresh parsley, and more.

Yes, Beto's Peruvian-Style Ceviche falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Beto's Peruvian-Style Ceviche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions