READY IN ABOUT 2¼ hrs

Ceviche Peruano

Read Reviews (15)

"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." — Ana O.

Directions

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

Kitchen-Friendly View

PREP 30 mins
COOK 40 mins
READY IN 2 hrs 10 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 10, 2009

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.

—Martha Hamilton

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Most Helpful Critical Review

Dec 16, 2011

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).

—lcammiade

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18 Ratings

Jun 14, 2008

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!

—Mochi Puffs

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Jun 06, 2007

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.

—Silvia

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May 03, 2010

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)

—miss nikki B

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Aug 23, 2010

Hubby love-love-loves this! He is Peruvian, and says this is just like ceviche at home.

—shoshi68

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May 17, 2010

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.

—chesleigh

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Jan 12, 2009

Very very good....like all ceviches are. THe next time I make this, I will dice the onions...the thin strips get in the way and are not conducive to being eaten on a chip or cracker. I loved the sweet potato...great contrast to the sour lime

—padillabrian

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Nutrition

Calories
237 kcal
12%

Carbohydrates
28.8 g
9%

Cholesterol
107 mg
36%

Fat
2 g
3%

Fiber
4 g
16%

Protein
26 g
52%

Sodium
216 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ceviche Peruano

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 237
Calories from Fat: 18

% Daily Value *
Total Fat 2g 3 %
Saturated Fat 0.4g 2 %
Cholesterol 107mg 36 %
Sodium 216mg 9 %
Potassium 929mg 26 %
Total Carbohydrates 28.8g 9 %
Dietary Fiber 4g 16 %
Protein 26g 52 %
** Sugars 4.8g
Vitamin A 221 %
Vitamin C 44 %
Calcium 12 %
Iron 27 %
** Thiamin 17 %
Niacin 44 %
Vitamin B6 41 %
Magnesium 27 %
Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.