Ceviche Peruano

Read in 1.49 mintue

Prep Time: 30 mins

Advertisement

Cook Time: 40 mins

Additional Time: 1 hr

Total Time: 2 hrs 10 mins

Servings: 8

Ceviche is another South and Central American food that can be found in various forms depending on where you go. In Central America, it’s commonly prepared with cilantro, tomato, onion, and lime. 

In Peru, it’s raw fish spiced up with onions, chili peppers, salt, and cooked in lime. It’s a fascinating recipe that people find refreshing and flavorful. 

In many countries in Latin America, it’s easy to find fresh seafood. I’d recommend trying ceviche when you’re close to the ocean; that way, it’s likely that the fish will be fresh. 

Peruvians are known for using fresh ingredients and love preparing your Peruvian ceviche right in front of you. 

Ingredients

  • 2 potatoes
  • 2 sweet potatoes
  • 1 red onion, cut into thin strips
  • 1 cup fresh lime juice
  • ½ stalk celery, sliced
  • ¼ 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

Directions

  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.

Post Disclaimer

The Views, Comments, Opinions, Contributions and Statements made by Readers and Contributors on this platform do not necessarily represent the views or policy of Ghana National News | GNN.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top