Saturday, February 27, 2010

Peruvian Recipes: Ceviche de Pescado Tips for cooking


  • 2 pounds of white fish (mahi mahi is an excellent choice) Must be fresh!
  • 1 cup of lime juice
  • 1 clove of crushed garlic
  • 2 red peppers, diced
  • 2 finely diced jalapeno peppers (to your preference)
  • Salt and pepper to taste
  • 1 large onion, finely chopped
  • 2 stalks of celery, finely chopped
  • Bunch of finely chopped cilantro
  • 2 lettuce leaves per plate
  • 12 to 16 corn on the cobs cut into 2 inch pieces cooked as usual
  • 3 or 4 sweet potatoes, boiled and peeled
  • 6 to 8 lemons cut in half and placed in center of table


  • Wash and debone fish and cut in 1/2 inch chunks
  • Season with lemon juice, garlic, salt and pepper. Let it marinade for 1 hour
  • Add onion, jalapeno and red pepper, celery and cilantro. Marinade for 1 more hour
  • Serve on a bed of lettuce and add two pieces of corn on the cob and a portion of the sweet potatoes

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