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Peruvian Shrimp and Fish Ceviche

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PREP TIME
30 min
COOKING TIME
40 min
TOTAL TIME
130 min
SERVINGS
8 servings
Dinner Peruvian
Peruvian Shrimp and Fish Ceviche
Ingredients
  • 2 potatoes
  • 2 sweet potatoes
  • 1 red onion, cut into thin strips
  • 1 cup fresh lime juice
  • 1/2 stalk celery, sliced
  • 1/4 cup lightly packed cilantro leaves
  • 1 pinch ground cumin
  • 1 clove garlic, minced
  • 1 habanero pepper, seeded and minced
  • Salt and freshly ground pepper to taste
  • 1 pound fresh tilapia, cut into 1/2-inch pieces
  • 1 pound medium shrimp - peeled, deveined, and cut into 1/2-inch pieces
  • 1 bibb or Boston lettuce, separated into leaves
Instructions
1
First, submerge the potatoes and sweet potatoes in a saucepan filled with water and bring to a boil. Then, reduce the heat to a low simmer and cook until they can be pierced with ease using a fork. Next, drain the potatoes and let them cool to room temperature.
2
While the potatoes are cooling, soak the sliced onion in a bowl of warm water for 10 minutes. After soaking, drain the onion and set it aside to cool as well.
3
In a separate bowl, combine lime juice, celery, cilantro, and cumin. Blend the mixture until it reaches a smooth consistency.
4
Add the garlic and habanero pepper to the bowl with the blended mixture. Stir until well combined, then season with salt and pepper.
5
Add the diced tilapia and shrimp to the bowl. Mix until they are evenly coated with the marinade. Set aside for an hour, stirring occasionally.
6
As the seafood marinates, check on it periodically until it turns firm and opaque. This indicates that it is cooked.
7
To serve, peel the potatoes and cut them into slices. Combine the onions with the seafood mixture. Arrange lettuce leaves in serving bowls, then spoon the ceviche and its juice into the bowls. Finally, garnish with slices of potato.