× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Peruvian Ceviche With Potatoes, Halibut, And Mango

Share this

Print Recipe
Potato Type: White
Prep Method: Pan Fried

Dish

AppetizerSide Dish

Prep Time

70 Mins

Cook Time

360 Mins

Serving

Serves 6

Ingredients

  • 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

Preparation

  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.

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.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

198

Fat

2g

Sodium

245mg

Cholesterol

24g

Vitamin C

35mg

Carbohydrates

27g

Fiber

3g

Protein

19g

Potassium

928mg

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up