Ceviche Peruano
Ingredients for peruvian ceviche — peru tours.
Recipe Summary Ceviche Peruano
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.Ingredients | Peruvian Ceviche2 potatoes2 sweet potatoes1 red onion, cut into thin strips1 cup fresh lime juice½ stalk celery, sliced¼ cup lightly packed cilantro leaves1 pinch ground cumin1 clove garlic, minced1 habanero pepper, seeded and mincedSalt and freshly ground pepper to taste1 pound fresh tilapia, cut into 1/2-inch pieces1 pound medium shrimp - peeled, deveined, and cut into 1/2-inch pieces1 bibb or Boston lettuce, separated into leavesDirectionsPlace 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.Info | Peruvian Cevicheprep: 30 mins cook: 40 mins additional: 1 hr total: 2 hrs 10 mins Servings: 8 Yield: 8 servings
TAG : Ceviche PeruanoAppetizers and Snacks, Tapas,