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Peruvian Ceviche With Potatoes, Halibut, And Mango

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Potato Type: White
Cuisine: Hispanic
Prep Method: Pan Fried


AppetizerSide Dish

Prep Time

70 Mins

Cook Time

360 Mins


Serves 6


  • 1 lb. white potatoes, peeled and cut into 1/4-inch cubes
  • 1 cup fresh or frozen corn kernels
  • 1 lb. 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


  1. Bring a large saucepan of water to a boil over high heat. Add the potatoes; boil for 5 minutes.
  2. 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.
  3. 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.


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.


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Recipe By: Bruce Weinstein and Mark Scarbrough, authors of The Ultimate Potato Book, for Potatoes USA

Nutrition Facts Per Serving









Vitamin C










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