Recipe by Ana O.
"This ceviche is the best you will ever have. It is from Peru and I love making it every time I have friends and family over."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
red onion, cut into thin strips
fresh lime juice
lightly packed cilantro leaves
habanero pepper, seeded and minced
Salt and freshly ground pepper to taste
fresh tilapia, cut into 1/2-inch pieces
medium shrimp - peeled, deveined, and cut into 1/2-inch pieces
bibb or Boston lettuce, separated into leaves
I laughed so hard when I read that a reviewer sauteed this!! Ceviche is ONLY "cooked" in the lime juice and is not placed over heat of any kind. I've never seen white potato served in a cevicheria...but the sweet potato is a must. The onion should be sliced and this should NOT be eaten over crackers if you want authentic. Usually it is either plain fish (bass is more common than tilapia) or a lot of mixed sea creatures you won't find for sale in the States. Like a lot of Peruvians, I prefer the pure fish version.
I am from Peru and our typical Peruvian Cebiche uses no potatoes, no celery, no cumin.
We basically cut the fish into 1/2-inch pieces (I love Bass or Tilapia), add salt, pepper, chop fresh cilantro, a bit of garlic and lime juice (about 8-10 limes). Fish has to be cooked in the lime juice. You can add shrimp/clams/octopus, it's optional. My family loves the original Cebiche, fish only. Add some fresh Aji Amarillo (Peruvian chili, looks like the Habanero but its taste is amazing and unique) or Aji Amarillo paste - you can buy them at any Latin Market - and mix it with the lime juice. Add some lettuce on the side as well as peeled & cooked sweet potato (just a slice per person) and add some corn on the side as well (about 1/4 cup.
Don't forget to add the onion (I use red onion - julienned red onion).
This was so delicious! The only changes made were to add cucumber, though I don't think it was necessary after having tasted it. The only changes I would make in the future would be to add more habanero because I like it spicy. Also great the next day with pita chips.
*edit: I noticed that another user actually cooked the fish by sauteing it but it should be noted that in a ceviche recipe the fish is "cooked" through the lime juice marinade. It requires no heat. I hope this helps!
This is the real thing! Ceviche is a Peruvian dish and well so far,from all the recipes this one is close to authentic. Le falto el choclo.
Great recipe. My mother is Peruvian and this is very authentic. I usually add more garlic than what is in this recipe. I also use lemon juice. My mom says its interchangeable - she usually makes it with lemon. And usually served with sweet potato & corn (not regular potato). The sweet of the sweet potato and corn is supposed to counteract the the tangy-ness of the ceviche. Although I admit I sometimes serve it with chips (like the Mexican version)
this was wonderful and very authentic, i only used sweet potato and i omitted the cilantro. very good. hubby is from peru and he was very impressed
Hubby love-love-loves this! He is Peruvian, and says this is just like ceviche at home.
This is almost the same recipe my wife and her mother who are from Peru use. I love this and it is the best Ceviche I have had. The only difference is they don't use sweet potato. I recommend anyone looking for a good Ceviche recipe to give this a try.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 18
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Delicious, refreshing Mexican seafood appetizer that’s bright with flavor.
See how to make spicy, citrusy shrimp and scallop ceviche, Mexican-style.
See how to make a refreshing chilled fish salad.