Best Peruvian Style Ceviche Recipes

Beto's Peruvian-Style Ceviche image

Provided by Food Network

Time 5h15m

Yield 4 to 6 servings

Number Of Ingredients 15

1 pound fresh tilapia, cut into 1/2-inch cubes
3/4 cup fresh lime juice
3 tablespoons aji amarillo, cut into 1/4-inch dice*
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
3/4 tablespoon minced garlic
1 teaspoon aji amarillo paste
1 teaspoon salt
1/2 teaspoon black pepper
1 red onion, cut into 1/4-inch-dice
2 ears fresh corn, husks on
1 sweet potato, cut into 1/4-inch slices
2 tablespoons chili powder
3 tablespoons grated Cotija cheese
Tortilla chips, optional

Steps:

For the ceviche: Combine the tilapia, lime juice, diced aji amarillo, parsley, olive oil, garlic, aji amarillo paste, salt, pepper and onion in a large mixing bowl and mix well. Cover and chill to marinate, at least 4 hours and up to 24 hours.
For assembly: Preheat the oven to 325 degrees F. Roast the corn in the oven until tender, about 30 minutes. Let the corn cool 10 minutes before shucking and cutting cross-wise into 1-inch pieces. Set aside.
Heat a deep-fryer or large skillet with oil to 350 degrees F. Deep fry the sliced sweet potato until tender and set aside.
Place 4 ounces of the ceviche per bowl. Place 3 slices of fried sweet potato and 3 sections of roasted corn on each plate. Sprinkle the chili powder over the sweet potato and corn, and top the corn with the Cotija cheese. Place one bowl on each plate with the sweet potato and corn, and serve with the tortilla chips, if using.

Ceviche Peruvian Style image

Provided by Member 610488

Time 8h15m

Yield 4-6 serving(s)

Number Of Ingredients 20

1/2 lb scallops, sliced very thin
1/2 lb flounder, sliced very thin
1/4 lb shrimp, sliced very thin
1 plum tomato, peeled seeded small dice
1/4 cucumber, peeled seeded small dice
1 teaspoon chives, minced
1 1/2 teaspoons fresh cilantro, chopped
1/2 teaspoon fresh oregano, chopped
1 teaspoon garlic, minced
1/4 poblano pepper, small dice
1/4 yellow bell pepper, small dice
1/4 jalapeno, minced
2 tablespoons olive oil
1/4 teaspoon coriander powder
1/4 teaspoon ground cumin
1/8 teaspoon sugar
3 drops Tabasco sauce
1/2 cup lime juice, as needed
salt, to taste
crusty bread, thinly sliced

Steps:

Combine the scallops, flounder, shrimp, tomato, cucumber, herbs, garlic, peppers, oil, spices, sugar, and hot sauce in a large mixing bowl.
Add enough lime juice to cover the seafood. Season with salt as needed.
Refrigerate and marinate until the fish is opaque, about 8 hours.
Arrange attractively on an appetizer plate or in a martini glass, and garnish with the crusty bread.

Nutrition Facts : Calories 181.2, Fat 8.7, SaturatedFat 1.3, Cholesterol 74.9, Sodium 556.4, Carbohydrate 7.8, Fiber 0.9, Sugar 1.4, Protein 18.5

Peruvian Style Ceviche image

Number Of Ingredients 8

2 pound Rockfish or Tilapia
8 Garlic cloves - chopped fine
1 Habenero pepper - chopped fine
1 Red onion - medium - sliced thin or diced
10 Limes - juiced
2 teaspoon Cilantro - chopped
1 teaspoon Sea salt
1/2 teaspoon Black pepper

Steps:

Slice fish and cut into bite-size chunks
Combine all ingredients except red onion and mix well
Marinate in the refrigerator for at least 2 hours - works fine overnight
Take out of the fridge and mix well
Garnish with red onion slices
Serve with sides. I like mango/corn salsa and corn tortillas or flat bread. If serving as a main try it with twice baked potatoes.