A popular Peruvian dish is Ceviche, which is made with tilapia or flounder, cut in small pieces then pickled/cooked with fresh lime juice, then tossed with chopped cilantro and sliced purple onions; some people add a bit of very hot paste made from rocoto peppers. This past weekend my hubby made a very big bowl, and we had some left over, so the next day I put together the rest of the ceviche into a seafood stew. Since the tilapia was already prepared and flavored, it was a snap! You can serve this with white rice or a basket of yeast rolls, either way it makes a quick and delicious, low-fat meal that is filling and satisfying! —BeijingRose
tilapia or flounder filets, cut in 1-inch pieces
purple onions, sliced thin
bunch fresh cilantro, chopped
red pepper paste (rocoto or whatever you have available)
cloves garlic, sliced
can corn kernels
potatoes, washed, sliced in chunks (peels on)
can white beans (navy, great northern, etc.)
can diced tomatoes
pound large shrimp
salt to taste
In This Recipe
Place your tilapia in a bowl and pour the lime juice, half the chopped cilantro and half your onions over it, then mix in the red pepper paste and a little salt. Toss well and refrigerate for 1 hour
In a large soup pot pour two quarts water and add the potatoes, corn, beans, tomatoes and garlic. Bring to a boil and then let simmer on medium for 20 minutes, until potatoes are almost tender. Turn the heat to high and bring to a quick boil.
Add the tilapia with lime juice and other ingredients to the pot, plus the rest of the onions and most of the cilantro, reserving some aside for garnish. Add the shrimp. Put the lid on tightly and cook for NO MORE THAN 4 minutes--any longer and the shrimp will be tough! Pour into bowls and garnish with fresh cilantro.