Peruvian-Style Mixed Seafood Ceviche

1. 1

   Place the potatoes and sweet potatoes in a saucepan and cover them with water.

2. 2

   Simmer until the potatoes are easily pierced with a fork, then drain and let them cool to room temperature.

3. 3

   Put the sliced onion in a bowl of warm water, let it sit for 10 minutes, then drain and set aside.

4. 4

   Meanwhile, add the lime juice, celery, cilantro, and cumin to a blender and blend until smooth.

5. 5

   Pour this mixture into a large glass bowl, then stir in the garlic and habanero pepper.

6. 6

   Season with salt and pepper, then stir in the diced tilapia and shrimp.

7. 7

   Set aside to marinate for an hour, stirring occasionally.

8. 8

   The seafood is ready once it turns firm and opaque.

9. 9

   To serve, peel the potatoes and slice them.

10. 10

    Stir the onions into the fish mixture.

11. 11

    Line serving bowls with lettuce leaves.

12. 12

    Spoon the ceviche with its juice into the bowls and garnish with slices of potato.

• Calories 215.11 kcal Moderate
• Protein 24.73 g Good Source
• Carbs 23.3 g Moderate
• Total Fat 3.0 g Low Source
• Saturated Fat 0.27 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 159.32 mg High
• Sodium 146.52 mg Moderate
• Fiber 2.74 g Low Source
• Sugar 4.17 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 82.52 mg Low Source
• Iron 1.17 mg Low Source
• Potassium 473.37 mg Moderate
• Vitamin A 808.49 mcg_rae Good Source
• Vitamin C 19.15 mg Good Source
• Vitamin D 2.55 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Shellfish 🦐
• Fish 🐟
• Celery
• Garlic 🧄
• Onions 🧅