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    You are in: Home / Recipes / Peruvian Ceviche De Pescado Recipe
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    Peruvian Ceviche De Pescado

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    GoldsmithLissa's Note:

    Classic Peruvian Ceviche Use any combination of whitefish (I use tilapia or halibut, if you'd like to splurge, shrimp, scallop, and/or crab (lump works just fine, but don't do the salt water bath on the lump type) And must must must be served with Peruvian Aji Salsa Verde and chips!! It is not a form of salsa in the normal american idea of the word, but meaning only that it is a sauce, its nothing like the chunky sort of salsa served at latin restaurants etc. Also, can be made days in advance, the first time I made it, i made it the evening before, but sampled and it tasted just the same if not better the next evening when I served it, and the same was true a few days later with the leftovers : )

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    Ingredients:

    Servings:

    Units: US | Metric

    approx 2 pounds any combination of the following however my recommendation

    Directions:

    1. 1
      Soak fish and/or shrimp (do not include lump crab if you're including it) in salted water for 1 hour to tenderize. Drain well.
    2. 2
      Add lemon/lime juice until fish is covered (using more, if necessary) Add the salt, garlic, onion and peppers and refrigerate for 20 minutes.
    3. 3
      Before serving, fold in cilatro and parsley.
    4. 4
      To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other.
    5. 5
      My personal method: pour off extra citrus mixture from ceviche (to desired combination, myself I prefer extra a little extra juice in the bottom to toss the fish back into as I'm eating); use the citrus to soak the corn, potatoes, and yuca for another 10 or 15 minutes, then drain off before serving.

    Ratings & Reviews:

    • on January 01, 2011

      45

      This is a pretty good recipe, although personally I prefer to let it marinate a little longer..it really lets the flavors blend in and soak into the fish. Love this dish!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Peruvian Ceviche De Pescado

    Serving Size: 1 (410 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 588.5
     
    Calories from Fat 33
    61%
    Total Fat 3.6 g
    5%
    Saturated Fat 0.7 g
    3%
    Cholesterol 245.9 mg
    81%
    Sodium 776.2 mg
    32%
    Total Carbohydrate 105.1 g
    35%
    Dietary Fiber 9.8 g
    39%
    Sugars 13.2 g
    53%
    Protein 39.3 g
    78%

    The following items or measurements are not included:

    fish

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