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Peruvian Ceviche Mixto with Sweet Potato

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  • Prep 30 min
  • Total 2 hr 10 min
  • Ingredients 12
  • Servings 8
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Nothing makes me happier than having a tasty Peruvian ceviche mixto with sweet potato. At home, making Peruvian ceviche is synonymous with having fun. Now that you can easily get many of the ingredients in the U.S. I could not pass up the opportunity to use “choclo”, Peruvian corn. Many people like to add milk to the ceviche, but I prefer not to. I hope you enjoy this tasty and easy recipe for Peruvian ceviche mixto, and that you enjoy it as much as I do.
by Carla Gutierrez
Created Feb 14, 2017
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  • 2 sweet potatoes
  • 1 red onion cut into thin strips
  • 1 cup fresh lemon juice
  • 1/2 stalk of cut celery
  • 1/4 cup cilantro leaves
  • 1 pinch ground cumin
  • 1 clove of garlic chopped
  • 1 habanero pepper seeded and chopped
  • Salt and freshly ground pepper to taste
  • 1 pound fresh tilapia cut into 1/2 inch pieces
  • 1 pound medium shrimp peeled and cut into 1/2 inch pieces
  • 1 Boston or bibb lettuce


  • 1
    Place sweet potato in a saucepan and cover with water. Cook over low heat until the sweet potato is easily pierced with a fork, then drain and set aside to cool at room temperature.
  • 2
    Place the sliced onion in a bowl of warm water, let stand 10 minutes, then drain and set aside.
  • 3
    Meanwhile, combine the lemon juice, celery, cilantro and cumin in a blender until smooth. Pour the mixture into a large glass bowl, and stir in the garlic and habanero pepper. Season with salt and pepper, then stir in the tilapia and shrimp. Put aside to marinate for an hour, stirring occasionally. The seafood is cooked once it becomes firm and opaque.
  • 4
    To serve, peel the sweet potatoes and cut them into slices. Mix the onions in the fish and seafood mixture.
  • 5
    Separate the lettuce leaves to accompany the ceviche. Spoon the ceviche with its juice in the bowls and use the sweet potato slices to garnish.

Nutrition Information

No nutrition information available for this recipe
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