Best Ceviche Peruano Recipes

PERUVAN CEVICHE (CEVICHE PERUANO)

PERUVAN CEVICHE (CEVICHE PERUANO) image

Yield 6 servings

Number Of Ingredients 8

Ingredients

800 grams of the freshest firm fish you can find, such as sole, red snapper, bass
1/2 red onion, thinly sliced
1/2 aji limo rojo* or red jalapeno, diced very finely
1 1/2 cups fresh lime juice, about 16 limes
3 sweet potatoes, peeled and boiled
1/2 cup large-kernel corn
Salt and pepper, to taste
Lettuce, for serving

Steps:

Cut fish into cubed, about 1.5 inch thick. In a bowl, combine fish, lime juice, pepper and onion. Depending on the acidity of your limes, "cooking" time will vary. Ceviche is ready when the fish looks cooked: it has slightly contracted, has become more opaque and firm. This usually takes no longer than 2 hours, but can be as quick as 30 minutes. Occasionally toss ceviche while it marinates. Sprinkle ceviche with salt and pepper when ready. Serve with sweet potato and corn, on top of lettuce. *You may find aji at a Latin American grocer. Red jalapeno, or a habanero if you're adventurous, will be a fine substitute.

CEVICHE PERUANO

Ceviche Peruano image

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.

Provided by Ana O.

Categories Appetizers and Snacks Tapas

Time 2h10m

Yield 8

Number Of Ingredients 13

Ingredients

2 potatoes
2 sweet potatoes
1 red onion, cut into thin strips
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 and freshly ground pepper to taste
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

Steps:

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.

Nutrition Facts : Calories 236.8 calories, Carbohydrate 28.8 g, Cholesterol 107.3 mg, Fat 2 g, Fiber 4 g, Protein 26 g, SaturatedFat 0.4 g, Sodium 167.8 mg, Sugar 4.8 g

CEVICHE PERUANO

CEVICHE PERUANO image

Categories Marinade Fish Marinate Low Carb Low Fat Low Cal

Number Of Ingredients 9

Ingredients

1 Kilo de Curvina
1 Cebolla picada
1 Pimentón rojo picado
8 Limones
Sal
Cilantro
Tabasco
Azucar
Vinagre

Steps:

Cortar el pescado en trozos pequeños Marinar con el jugo de limon, sal, pimentón y cebolla por lo menos 6 horas antes de servir. Sazonar con Tabasco, azúcar y vinagre.