Peruvian Ceviche With Potatoes, Halibut, And Mango

Appetizer, Side Dish

At a Glance

  • Potato Type: White
  • Prep Method: Boiled
  • Cuisine: Latin / Hispanic
  • Yield: 6
  • Prep Time:
  • Ready Time:

Recipe By:

Peru may well have been the birthplace of America’s favorite vegetable. Certainly one of the favorite ways to eat potatoes in Peru is in ceviche: a fresh, light mélange of fish marinated in lime juice with loads of aromatics and vegetables. Serve this refreshing lunch or first-course starter in lettuce cups, or scoop it up on baked tortilla chips.


  • 1 pound white potatoes, peeled and cut into 1/4-inch cubes
  • 1 cup fresh or frozen corn kernels
  • 1 pound skinned halibut, black bass, striped bass, or tilefish, cut into 1/2-inch pieces
  • 1 large mango, peeled, seeded, and chopped
  • 1/2 cup halved, thinly sliced red onion
  • 1 small fresh jalapeno chile, stemmed, seeded, and minced
  • 1/2 cup fresh lime juice
  • 1/4 cup minced cilantro
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


Bring a large saucepan of water to a boil over high heat. Add the potatoes; boil for 5 minutes.

Add the corn and boil until the potatoes are tender, about 5 minutes. Drain in a colander set in the sink, place in a large non-reactive bowl (see note), and cool to room temperature, about 1 hour.

Add the fish, mango, onion, jalapeno, lime juice, cilantro, salt, and pepper; toss well. Cover and refrigerate for at least 6 hours or up to 24 hours, tossing occasionally. Serve in lettuce cups, or with baked tortilla chips.

(Note: A nonreactive bowl is one that will not form harmful chemical compounds when acid (as in the lime juice here) touches its surface. Nonreactive materials include heat-safe glass, stainless steel, enameled iron, or enameled steel. Reactive cookware is made of tin, copper, and non-anodized aluminum; certain dyes and chemicals in decorative glass and pottery are also reactive.)

Calories: 198 Fat: 2g Cholesterol: 24mg Sodium: 245mg Vitamin C: 35% Carbohydrates: 27g Fiber: 3g Protein: 19g Potassium: 928mg

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