Peruvian Ceviche De Pescado Recipe

Name: Peruvian Ceviche De Pescado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: approx 2 pounds any combination of the following however my recommendation; 1 lb white fish (tilapia or halibut recommended); 1 lb shrimp; 1 (6 ounce) container lump crab; salt (to add to water to tenderize fish and or or shrimp); 3/4 cup lime juice; 1/4 cup lemon juice; 1/2 teaspoon salt; 1 garlic clove, chopped; 1 -2 aji amarillo chili pepper, chopped (yellow Peruvian peppers); 1 -2 jalapeno, chopped (to taste, remove seeds for milder spice); 1 teaspoon parsley, chopped; 1 teaspoon cilantro, chopped; 1/2 cup purple onion, chopped; 3 -4 lettuce leaves; 4 ears corn, cooked and cut into 2-inch pieces; 1 lb sweet potato, roasted in the skin, peeled, and cut; 1 lb yucca root, peeled, cut, and boiled until soft

Servings: persons

approx 2 pounds any combination of the following however my recommendation
1 lb white fish (tilapia or halibut recommended)
1 lb shrimp
1 (6 ounce) container lump crab
salt (to add to water to tenderize fish and or or shrimp)
3/4 cup lime juice
1/4 cup lemon juice
1/2 teaspoon salt
1 garlic clove, chopped
1 -2 aji amarillo chili pepper, chopped (yellow Peruvian peppers)
1 -2 jalapeno, chopped (to taste, remove seeds for milder spice)
1 teaspoon parsley, chopped
1 teaspoon cilantro, chopped
1/2 cup purple onion, chopped
3 -4 lettuce leaves
4 ears corn, cooked and cut into 2-inch pieces
1 lb sweet potato, roasted in the skin, peeled, and cut
1 lb yucca root, peeled, cut, and boiled until soft

1
Soak fish and/or shrimp (do not include lump crab if you're including it) in salted water for 1 hour to tenderize. Drain well.
2
Add lemon/lime juice until fish is covered (using more, if necessary) Add the salt, garlic, onion and peppers and refrigerate for 20 minutes.
3
Before serving, fold in cilatro and parsley.
4
To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other.
5
My personal method: pour off extra citrus mixture from ceviche (to desired combination, myself I prefer extra a little extra juice in the bottom to toss the fish back into as I'm eating); use the citrus to soak the corn, potatoes, and yuca for another 10 or 15 minutes, then drain off before serving.

1376

kcal

Calories

114

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: approx 2 pounds any combination of the following however my recommendation, 1 lb white fish (tilapia or halibut recommended), 1 lb shrimp, 1 (6 ounce) container lump crab, and more.

Yes, Peruvian Ceviche De Pescado 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!

Peruvian Ceviche De Pescado

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions