Ceviche Peruano Recipe

Name: Ceviche Peruano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 potatoes; 2 sweet potatoes; 1 red onion, cut into thin strips; 1 cup fresh lime juice; 1/2 stalk celery, sliced; 1/4 cup lightly packed cilantro leaves; 1 pinch ground cumin; 1 clove garlic, minced; 1 habanero pepper, seeded and minced; Salt and freshly ground pepper to taste; 1 pound fresh tilapia, cut into 1/2-inch pieces; 1 pound medium shrimp - peeled, deveined, and cut into 1/2-inch pieces; 1 bibb or Boston lettuce, separated into leaves

Servings: persons

2 potatoes
2 sweet potatoes
1 red onion, cut into thin strips
1 cup fresh lime juice
1/2 stalk celery, sliced
1/4 cup lightly packed cilantro leaves
1 pinch ground cumin
1 clove garlic, minced
1 habanero pepper, seeded and minced
Salt and freshly ground pepper to taste
1 pound fresh tilapia, cut into 1/2-inch pieces
1 pound medium shrimp - peeled, deveined, and cut into 1/2-inch pieces
1 bibb or Boston lettuce, separated into leaves

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.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 potatoes, 2 sweet potatoes, 1 red onion, cut into thin strips, 1 cup fresh lime juice, and more.

Yes, Ceviche Peruano 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.

Ceviche Peruano

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