Peruvian Ceviche De Pescado

Recipe by GoldsmithLissa
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • approx 2 pounds any combination of the following however my recommendation
  • 1
    lb white fish (tilapia or halibut recommended)
  • 1
    lb shrimp
  • 1
    (6 ounce) container lump crab
  • salt (to add to water to tenderize fish and or or shrimp)
  • 34
  • 14
  • 12
    teaspoon salt
  • 1
    garlic clove, chopped
  • 1 -2
    aji amarillo chili pepper, chopped (yellow Peruvian peppers)
  • 1 -2
    jalapeno, chopped (to taste, remove seeds for milder spice)
  • 1
    teaspoon parsley, chopped
  • 1
    teaspoon cilantro, chopped
  • 12
    cup purple onion, chopped
  • 4
    ears corn, cooked and cut into 2-inch pieces
  • 1
    lb sweet potato, roasted in the skin, peeled, and cut
  • 1
    lb yucca root, peeled, cut, and boiled until soft
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DIRECTIONS

  • 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.
  • Add lemon/lime juice until fish is covered (using more, if necessary) Add the salt, garlic, onion and peppers and refrigerate for 20 minutes.
  • Before serving, fold in cilatro and parsley.
  • 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.
  • 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.
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