Ceviche Peruano

Method4 steps · about 1 hr 40 min

1. 1

   Step 1: Place the potatoes (2) and sweet potatoes (2) 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 (1) in a bowl of warm water, let stand 10 minutes, then drain and set aside.

   Uses 2 potatoes · 2 sweet potatoes · 1 red onion, cut into thin strips · Water as needed for simmering potatoes and soaking onion

2. 2

   Step 2: Meanwhile, place the lime juice (1 cup), celery (½ stalk), cilantro, and cumin (1 pinch) into the bowl of a blender, and puree until smooth. Pour this mixture into a large glass bowl, and stir in the garlic (1 clove) and habanero pepper (1). Season with salt (to taste) and pepper, then stir in the diced tilapia (1 pound) and shrimp.

   Uses 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 to taste · 1 pound fresh tilapia, cut into 1/2-inch pieces

3. 3

   Step 3: Cover and marinate in the refrigerator for about 1 hour, stirring occasionally. The lime juice firms and whitens the seafood, but this remains a raw seafood preparation; that change does not establish that pathogens or parasites have been eliminated.

   Marinate seafood · 60 minUses Raw seafood and lime marinade

4. 4

   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.

   Uses Cooked potatoes and sweet potatoes · Soaked drained red onion · Refrigerated marinated ceviche · 1 bibb or Boston lettuce, separated into leaves