Peruvian Ceviche Recipe

Name: Peruvian Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Roma tomatoes, seeded and diced; 2 stalks celery, chopped into small cubes; 1 cucumber, peeled, seeded and chopped into small cubes; 1 red onion, diced; 1/2 cup roughly chopped fresh cilantro; 1/2 cup lime juice (3 to 4 limes); 2 teaspoons minced fresh ginger; 1 teaspoon minced garlic; Kosher salt and freshly ground black pepper; One 15-ounce can white corn, drained; 2 tablespoons aji amarillo paste; 3 bay leaves; Juice of 2 limes; Kosher salt and freshly ground black pepper; 1 pound large shrimp (21/25), peeled and deveined; 2 to 3 avocados, diced; Fried Peruvian corn, such as Amazonas, for serving (see Cook's Note)

Servings: persons

4 Roma tomatoes, seeded and diced
2 stalks celery, chopped into small cubes
1 cucumber, peeled, seeded and chopped into small cubes
1 red onion, diced
1/2 cup roughly chopped fresh cilantro
1/2 cup lime juice (3 to 4 limes)
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
One 15-ounce can white corn, drained
2 tablespoons aji amarillo paste
3 bay leaves
Juice of 2 limes
Kosher salt and freshly ground black pepper
1 pound large shrimp (21/25), peeled and deveined
2 to 3 avocados, diced
Fried Peruvian corn, such as Amazonas, for serving (see Cook's Note)

1
For the salsa: Combine the tomatoes, celery, cucumber, onion and cilantro in a mixing bowl.
2
Add the lime juice, ginger, garlic and salt and pepper to taste.
3
Add the corn and aji amarillo paste.
4
Mix well.
5
For the ceviche: In a separate bowl, add the bay leaves, lime juice, some salt and pepper and 5 cups water.
6
Add the shrimp and toss to coat.
7
The citric acid in the lime juice will cook the shrimp in about 3 to 5 minutes.
8
Once the shrimp turn opaque, take them out and place them on ice to stop the cooking process.
9
To serve, place some avocado on each plate.
10
Top with 6 to 7 shrimp and some of the salsa.
11
Garnish with some Peruvian corn.

172

kcal

Calories

Carbs

Protein

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 17 ingredients. The key ingredients include: 4 Roma tomatoes, seeded and diced, 2 stalks celery, chopped into small cubes, 1 cucumber, peeled, seeded and chopped into small cubes, 1 red onion, diced, and more.

Yes, Peruvian 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.

Peruvian Ceviche

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