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Peruvian Ceviche

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Serves 6 to 8 | Prep Time 45 minutes | Cook Time none

Why I Love This Recipe

Ceviche is Peru’s most famous dish. It is also called siwichi In Peru’s most popular native language, Quechua. The origins of the dish are hotly debated, but it is popular dish throughout Latin America. Each country prepares it in a variety of different ways. In Peru, it is served with onions, slices of sweet potatoes, and corn. I went to a Peruvian restaurant last night in Chicago, having never had Peruvian food before. I was blown away! So today I looked up their website and-glory be-they had the recipe for that amazing ceviche I had eaten! I can't wait to try making it myself!

Ingredients You'll Need

1 pound fresh fish fillet (such as red snapper, tilapia, cod, halibut, flounder, bass, grouper, salmon, or bay scallops)*
1 pound small bay shrimp, de-veined, peeled, and cooked
1 lemon, juiced **
4 to 5 limes, juiced (about 2 cups in total of juice)
Clam juice 3-4 tbsp
3 tablespoons green onions, minced
1 Banana pepper and 1 poblano pepper, cut in pieces, without seeds
1/4 cup fresh cilantro leaves, minced (or to taste)
Celery, minced (use the tender inner stalks only)
2-3 red/white onions, thinly sliced
Black olives
Freshly ground black pepper to taste
2-3 cloves crushed garlic
Salt to taste
1 head of lettuce (any kind)
Parsley sprigs
* Can substitute with 1 bag of seafood mix
** 3 tbsp of orange juice can be also added if desired


Cut fish in 3/4-inch strips and then cut into 1/2-inch pieces.

In a nonmetallic container, mix the juices, onion, peppers, celery, garlic and pepper.

Spread salt over the fish and refrigerate for 30 minutes.

Combine the fish and shrimp with the marinade. Cover and refrigerate overnight (minimum of 6 to 12 hours for a better taste). Make sure to stir occasionally.

When ready to serve, decorate the plate with lettuce. Add 3 tablespoons of green onions, minced, 1/4-cup fresh cilantro leaves, minced, black olives (if desired) to the seafood/fish mixture.

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