Ceviche Peruano

This Peruvian ceviche is made with a mix of shrimp and tilapia, and is made spicy with the addition of a habanero pepper. A garnish of potato slices guarantees an authentic Peruvian dish!

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 237 Calories

Ingredients

• 1 clove garlic, minced
• 1 cup fresh lime juice
• 2 sweet potatoes
• 2 potatoes
• 1 pinch ground cumin
• salt and freshly ground pepper to taste
• 1 habanero pepper, seeded and minced
• 1 red onion, cut into thin strips
• 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
• 0.5 stalk celery, sliced
• 0.25 cup lightly packed cilantro leaves

Recipe Instructions

Step 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.

Step 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.

Step 3

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

Step 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.