Reviewed: Jan. 14, 2012

delicious recipe. i made it for 2 potlucks and it was a hit both times. i used large/jumbo frozen precooked shrimp both times and just cut them to smaller pieces...i am a bit wary of "cooking" raw shrimp only in lime juice.

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Reviewer:

ilesina

Reviewed: 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).

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Reviewer:

lcammiade

Home Town: Victoria, British Columbia, Canada

Reviewed: Mar. 3, 2011

I have never had Ceviche with potatoes. I had it with just sweet and added corn. Wow this was sooooo good!

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Reviewer:

dlwiesner

Cooking Level: Expert

Living In: Arvada, Colorado, USA

Reviewed: Oct. 21, 2010

I tried this on our weekly "international" cooking night. We have never had anything like this before and were excited to try it. Absolutely wonderful Ana, thank you so much for introducing us to a new dish we will try again!!

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Reviewer:

Laurie

Reviewed: Aug. 22, 2010

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

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7 users found this review helpful

Reviewer:

shoshi68

Reviewed: May 16, 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.

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Reviewer:

chesleigh

Cooking Level: Expert

Living In: Front Royal, Virginia, USA

Reviewed: Apr. 30, 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)

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Reviewer:

miss nikki B

Reviewed: Mar. 6, 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.

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Reviewer:

Martha Hamilton

Cooking Level: Expert

Home Town: Vero Beach, Florida, USA

Reviewed: Jan. 18, 2009

My husband makes this. He makes it very yummy.

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Reviewer:

Giselle

Reviewed: Jan. 10, 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

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7 users found this review helpful