Peruvian Seafood Ceviche

Ingredients

• 500g (1.1 lb) white fish fillets, cut into bite-sized pieces 500g (1.1 lb) white fish fillets, cut into bite-sized pieces
• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 250g (8.8 oz) squid, cleaned and sliced into rings 250g (8.8 oz) squid, cleaned and sliced into rings
• 1 cup freshly squeezed lime juice 1 cup freshly squeezed lime juice
• 1/2 cup freshly squeezed lemon juice 1/2 cup freshly squeezed lemon juice
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 rocoto pepper, seeded and finely chopped 1 rocoto pepper, seeded and finely chopped
• 1/2 cup chopped fresh cilantro 1/2 cup chopped fresh cilantro
• 2 cloves garlic, minced 2 cloves garlic, minced
• Salt and pepper to taste Salt and pepper to taste
• 1 sweet potato, boiled and sliced 1 sweet potato, boiled and sliced
• 1 corn on the cob, boiled and cut into rounds 1 corn on the cob, boiled and cut into rounds
• Lettuce leaves, for serving Lettuce leaves, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the fish, shrimp, and squid.
2. 2.
   Pour the lime and lemon juice over the seafood, making sure it is fully submerged. Let it marinate in the refrigerator for 30 minutes.
3. 3.
   After marinating, drain the excess liquid from the seafood.
4. 4.
   Add the sliced red onion, rocoto pepper, cilantro, and minced garlic to the seafood. Mix well.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Serve the ceviche on a bed of lettuce leaves, garnished with boiled sweet potato slices and corn rounds.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality. Remove any skin and bones before cutting into bite-sized pieces.
• Shrimp — Use fresh or frozen shrimp that has been peeled and deveined. If using frozen shrimp, thaw them before marinating.
• Squid — Clean the squid thoroughly by removing the innards and transparent cartilage. Slice the squid into rings for easy eating.

Tips & Tricks

• Use fresh citrus fruits for the marinade to achieve the best flavor.
• Adjust the amount of rocoto pepper according to your spice preference.
• Serve the ceviche immediately after mixing to enjoy its freshness.
• For added crunch, serve with toasted corn kernels or plantain chips.
• Experiment with different types of seafood to personalize your ceviche.

Serving advice

Serve the Peruvian Seafood Ceviche chilled, accompanied by boiled sweet potato slices, corn rounds, and lettuce leaves. Provide additional lime wedges for squeezing over the ceviche for those who prefer an extra tangy kick.

Presentation advice

Present the ceviche in a vibrant bowl or on a platter lined with lettuce leaves. Garnish with fresh cilantro leaves and a sprinkle of rocoto pepper for an appealing pop of color.