Peruvian Mixed Seafood Ceviche
Fish and shrimp cured in fresh lime juice with red onion and aji amarillo, plated with cooling boiled sweet potato in the classic Peruvian style.
Ceviche relies on citrus rather than heat to cook the seafood, so using very fresh fish and shrimp matters more here than almost anywhere else. A short cure of fifteen to twenty minutes is enough to firm up the flesh without turning it rubbery. Serving it with boiled sweet potato and corn, both naturally sweet, is the traditional way to balance all that acid.
Prep
30 min
Cook
No cook
Total
30 min
Serves
4
Level
Medium
Calories
210 / serving
Ingredients
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