CookPal AI
Ceviche Peruano

Ceviche Peruano

Cost $15, save $20

Source: Recommended by CookPal

  • 40 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Vegetables

    • 🥔 2 potatoes
    • 🍠 2 sweet potatoes
    • 🧅 1 red onion, cut into thin strips
    • ½ stalk celery, sliced
    • ¼ cup lightly packed cilantro leaves
    • 1 habanero pepper, seeded and minced
    • 1 bibb or Boston lettuce, separated into leaves

  • Seasonings

    • 🍋 1 cup fresh lime juice
    • 1 pinch ground cumin
    • 🧄 1 clove garlic, minced
    • 🧂 Salt to taste
    • Freshly ground pepper to taste

  • Seafood

    • 🐟 1 pound fresh tilapia, cut into 1/2-inch pieces
    • 🦐 1 pound medium shrimp - peeled, deveined, and cut into 1/2-inch pieces

STEPS

1

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.

2

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.

3

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

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.

NUTRIENTS

Per 1 serving

🔥

237

Calories

  • 26
    Protein
  • 29
    Carbs
  • 2
    Fats

💡 For a spicier kick, leave the seeds in the habanero pepper.Ensure the seafood is very fresh to enhance the flavor and safety of the dish.If you prefer a less tangy ceviche, reduce the amount of lime juice slightly.Use gloves while handling habanero peppers to avoid irritation.