Name: Ceviche Peruano
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Potatoes - 2; Sweet potatoes - 2; Red onion, cut into thin strips - 1; Fresh lime juice - 1 cup; Celery, sliced - ½ stalk; Lightly packed cilantro leaves - ¼ cup; Ground cumin - 1 pinch; Garlic, minced - 1 clove; Habanero pepper, seeded and minced - 1; Salt and freshly ground pepper to taste - 1; Fresh tilapia, cut into 1/2-inch pieces - 1 pound; Medium shrimp - peeled, deveined, and cut into 1/2-inch pieces - 1 pound; Bibb or Boston lettuce, separated into leaves - 1

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Ceviche Peruano

1. Potatoes - 2

2. Sweet potatoes - 2

3. Red onion, cut into thin strips - 1

4. Fresh lime juice - 1 cup

5. Celery, sliced - ½ stalk

6. Lightly packed cilantro leaves - ¼ cup

7. Ground cumin - 1 pinch

8. Garlic, minced - 1 clove

9. Habanero pepper, seeded and minced - 1

10. Salt and freshly ground pepper to taste - 1

11. Fresh tilapia, cut into 1/2-inch pieces - 1 pound

12. Medium shrimp - peeled, deveined, and cut into 1/2-inch pieces - 1 pound

13. Bibb or Boston lettuce, separated into leaves - 1

How to cook deliciously - Ceviche Peruano

1. Stage

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. Stage

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. Stage

Set aside to marinate for an hour, stirring occasionally. The seafood is done once it turns firm and opaque.

4. Stage

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.