Peruvian Potato and Shrimp Ceviche

A refreshing and vibrant ceviche featuring tender Peruvian potatoes, succulent shrimp, and the zesty flavors of lime, onions, and cilantro. A perfect light lunch or appetizer.

Prep Time

20 minutes

Total Time

30 minutes

Calories

350 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.61/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

1lbPeruvian Potatoes(Small, waxy potatoes like fingerling or Yukon gold work well.)

£0.85

1lbShrimp(Peeled, deveined, and medium-sized.)

£7.50

0.8cupLime Juice(Freshly squeezed.)

£0.75

0.5mediumRed Onion(Thinly sliced.)

£0.20

0.5cupCilantro(Chopped.)

£0.60

1tbspAji Amarillo Paste(Optional, for a touch of heat and authentic flavor.)

£0.50

1tspSalt(Or to taste.)

£0.01

0.5tspBlack Pepper(Or to taste.)

£0.02

1cupIce Cubes(For cooling shrimp)

Total Cost

£10.43

£2.61 per serving

Instructions

1.
Boil the Potatoes: Place the potatoes in a medium saucepan and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool slightly. Once cool enough to handle, cut into bite-sized pieces.
2.
Cook the Shrimp: Bring a separate pot of water to a boil. Add the shrimp and cook until pink and opaque, about 2-3 minutes. Drain the shrimp immediately and transfer it to a bowl of ice water to stop the cooking process. Once cooled, drain and pat dry. Cut into bite-sized pieces.
3.
Combine Ingredients: In a large bowl, combine the cooked potatoes, shrimp, red onion, cilantro, and aji amarillo paste (if using).
4.
Marinate: Pour the lime juice over the mixture. Add salt and pepper to taste. Gently toss everything together to ensure the potatoes and shrimp are coated in the lime juice.
5.
Refrigerate: Cover the bowl and refrigerate for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld. The lime juice will 'cook' the shrimp further.
6.
Serve: Serve chilled. Garnish with extra cilantro if desired. Can be served with cancha (toasted corn kernels) or plantain chips.

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My Notes

Nutrition Information

Nutrition per serving (340g)

350 kcal / 1464 kJ

Carbs

50g

19% of RDA

Fat

4% of RDA

Protein

30g

60% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

6 g

7% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

0.5 g

3% of RDA

Chef's Tips

Adjust the amount of lime juice to your preference. The lime juice should be acidic enough to 'cook' the shrimp.

Don't marinate the ceviche for too long, or the shrimp can become tough.

For a spicier ceviche, add finely minced jalapeño or serrano pepper along with the aji amarillo paste.

Make sure the shrimp is thoroughly cooked before marinating.

Cooking Equipment

Large bowl

Medium saucepan

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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