Ceviche Peruano

    2 hours

    This Peruvian ceviche is the best you will ever taste. It is an easy way to make a no-cook starter for a special dinner party or summer barbecue. Everyone is guaranteed to love it and you will too!

    30 people made this

    Serves: 8 

    • 2 potatoes
    • 2 sweet potatoes
    • 1 red onion, cut into thin strips
    • 225ml fresh lime juice
    • 1/2 stick celery, sliced
    • 4 tablespoons fresh coriander leaves
    • 1 pinch ground cumin
    • 1 clove garlic, minced
    • 1 Scotch bonnet chilli, seeded and minced
    • salt and freshly ground pepper to taste
    • 450g fresh tilapia, cut into 1cm pieces
    • 450g medium prawns - peeled, deveined, and cut into 1cm pieces
    • 4 little gem lettuces, separated into leaves

    Prep:30min  ›  Cook:30min  ›  Extra time:1hr marinating  ›  Ready in:2hr 

    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. Meanwhile, place the lime juice, celery, coriander 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 Scotch bonnet chilli. Season with salt and pepper, then stir in the diced tilapia and prawns.
    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.

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    Reviews in English (21)


    I am from Peru and our typical Peruvian Cebiche uses no potatoes, no celery, no cumin. We basically cut the fish into 1/2-inch pieces (I love Bass or Tilapia), add salt, pepper, chop fresh cilantro, a bit of garlic and lime juice (about 8-10 limes). Fish has to be cooked in the lime juice. You can add shrimp/clams/octopus, it's optional. My family loves the original Cebiche, fish only. Add some fresh Aji Amarillo (Peruvian chili, looks like the Habanero but its taste is amazing and unique) or Aji Amarillo paste - you can buy them at any Latin Market - and mix it with the lime juice. Add some lettuce on the side as well as peeled & cooked sweet potato (just a slice per person) and add some corn on the side as well (about 1/4 cup. Don't forget to add the onion (I use red onion - julienned red onion).  -  16 Dec 2011  (Review from Allrecipes US | Canada)


    I laughed so hard when I read that a reviewer sauteed this!! Ceviche is ONLY "cooked" in the lime juice and is not placed over heat of any kind. I've never seen white potato served in a cevicheria...but the sweet potato is a must. The onion should be sliced and this should NOT be eaten over crackers if you want authentic. Usually it is either plain fish (bass is more common than tilapia) or a lot of mixed sea creatures you won't find for sale in the States. Like a lot of Peruvians, I prefer the pure fish version.  -  06 Mar 2009  (Review from Allrecipes US | Canada)


    This was so delicious! The only changes made were to add cucumber, though I don't think it was necessary after having tasted it. The only changes I would make in the future would be to add more habanero because I like it spicy. Also great the next day with pita chips. *edit: I noticed that another user actually cooked the fish by sauteing it but it should be noted that in a ceviche recipe the fish is "cooked" through the lime juice marinade. It requires no heat. I hope this helps!  -  24 Jul 2007  (Review from Allrecipes US | Canada)