Ceviche Peruano

This ceviche is the best you will ever have. It is from Peru and I love making it every time I have friends and family over.

Step: 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 sliced onion in a bowl of warm water, let stand 10 minutes, then drain and set aside.

Step: 2

Meanwhile, place the lime juice, celery, cilantro, and cumin into the bowl of a blender, and puree until smooth. Pour this mixture into a large glass bowl, and stir in the garlic and habanero pepper. Season with salt and pepper, then stir in the diced tilapia and shrimp.

Step: 3

Set aside to marinate for an hour, stirring occasionally. The seafood is done once it turns firm and opaque.

Step: 4

To serve, peel the potatoes and cut into slices. Stir the onions into the fish mixture. Line serving bowls with lettuce leaves. Spoon the ceviche with its juice into the bowls and garnish with slices of potato.

Per Serving: 237 calories; protein 26g; carbohydrates 28.8g; fat 2g; cholesterol 107.3mg; sodium 167.8mg.

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Some of less eating process eat salad for dinner instead of a traditional meat and potatoes healthy . But if you’re not careful , your raw food could make more fat and calories than the food you’re trying to move . Make sure do this guide to create a evening salad that keep your diet on track.