Citrus-Infused Seafood Ceviche with Sweet Potatoes

Recipe Collection: Appetizer

Citrus-Infused Seafood Ceviche with Sweet Potatoes refreshes your palate with a vibrant Peruvian dish that’s perfect for any gathering. This pescatarian recipe features fresh tilapia and shrimp marinated in tangy lime juice, complemented by the sweetness of tender sweet potatoes.

With its bright flavors and satisfying textures, this ceviche is versatile enough to serve as an appetizer or a light meal. Simply pair it with a crisp salad or enjoy it on its own for a refreshing treat.

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Overview

This Zesty Lime Seafood Ceviche is a refreshing and vibrant dish from Peru, perfect for gatherings with friends and family. The combination of fresh tilapia and shrimp marinated in lime juice, paired with sweet potatoes, creates a delightful balance of flavors and textures.

Diet Type

Pescatarian

Allergies

Shellfish

Cuisine

Peruvian

Serving Size: 8

Cooking Time: 130 minutes

Ingredients

• 2 Whole potatoes, peeled
• 2 Whole sweet potatoes, peeled
• 1 Whole red onion, julienned
• 1 Cup fresh lime juice
• 0.5 Stalk celery, sliced
• 0.25 Cup cilantro leaves, torn
• 1 Pinch ground cumin
• 1 Clove garlic, minced
• 1 Whole habanero pepper, minced
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 1 Pound fresh tilapia, cubed
• 1 Pound medium shrimp, sliced
• 1 Whole bibb lettuce, torn

Steps

1. Place the potatoes and sweet potatoes in a saucepan and cover with water. Simmer until the potatoes are easily pierced with a fork, then drain and set aside to cool to room temperature. Place the julienned onion in a bowl of warm water, let stand for 10 minutes, then drain and set aside.
2. Meanwhile, place the lime juice, sliced celery, torn cilantro, and ground cumin into the bowl of a blender, and puree until smooth. Pour this mixture into a large glass bowl, and stir in the minced garlic and minced habanero pepper. Season with salt and pepper, then stir in the cubed tilapia and sliced shrimp.
3. Set aside to marinate for an hour, stirring occasionally. The seafood is done once it turns firm and opaque.
4. To serve, peel the potatoes and cut them into slices. Stir the onions into the fish mixture. Line serving bowls with torn lettuce leaves. Spoon the ceviche with its juice into the bowls and garnish with slices of potato.

Enjoy this refreshing and flavorful ceviche as a perfect appetizer or light meal!