Category — Peruvian Ceviche Recipies

Photo Courtesy of Picasa web

This recipe is done in the traditional Peruvian style. If you are able to get tilapia or corvina (Chilean sea bass), those work best. The traditional way to make this recipe is with raw fish, but you may also cook the fish beforehand if you prefer. Personally, I always cook the fish first.

Serves 6

Ingredients:

2 pounds of tilapia fillets, diced (you can also use other white fish fillets)
1 ½ cup of fresh lemon juice
1 fresh yellow hot pepper, seeded and chopped (if you can’t find it, use a habanero pepper)
½ cup of celery, chopped
2 garlic cloves, chopped
2 large red onions, cut into long thing strips - julienne style
3 tablespoons of fresh cilantro, chopped
1 cup of lemon juice
Boiled corn, cut in 2 inch pieces
Boiled sweet potatoes, cut in slices
Lettuce leaves

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Photo Courtesy of Kathleenflinn.com

Very easy, very tasty recipe. This is a good one to try if you are less adventurous, as most people have eaten tuna before, so it’s not that big of a jump. Try it, it only takes about 10 minutes to prepare from the moment you get all the groceries out of the refrigerator.

Serves 4

Ingredients:

2 cans of solid white tuna packed in water
4 lemons, juiced
1 medium red onion, peeled and finely chopped
2 medium fresh diced tomatoes
1 diced fresh jalapeño (without seeds)
2 tablespoons of diced celery
2 tablespoon of chopped fresh cilantro and parsley (for garnish)
1 teaspoon of minced garlic glove
1 tablespoon of olive oil
Lettuce leaves
Salt and pepper to taste

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This recipe is really good in the summer. Why settle for normal summer seafood fare like breaded shrimp when you can go all out and enjoy an exotic seafood medley like this?

Serves 4

Ingredients:

7 ounces octopus, cooked
shrimp, tails blanched
7 ounces scallops, cooked
1 red onion, sliced very fine
1/2 red aji limo chile, minced
1/2 yellow aji limo chile, minced
16 key limes, juiced
salt
2 sweet potatoes, boiled (of the camote variety, if you can find them)
1 large fresh ear corn on the cob, cooked and cut into rounds (choclo variety, if you can find them)

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