Ceviche Limon

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1 small orange-fleshed sweet potato, such as Jewel or Garnet

1 tablespoon vegetable oil

1 cup cancha (Peruvian dried corn)


1/4 pound cleaned calamari, cut into 1/2-inch rings

16 large shrimp, peeled and deveined

1 pound skinless fresh halibut fillet

1/4 pound cooked baby octopus (see Note), very thinly sliced

Juice of 6 to 8 limes

2 teaspoons garlic, minced to a paste

1 teaspoon fresh ginger, minced to a paste

1 small inner celery rib, finely minced

1 teaspoon aji rocoto paste (see Resources), or more to taste

Ground cumin

Salt and white pepper

4 unblemished leaves of butter lettuce

1/2 small red onion, very thinly sliced

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