Coastal Ceviche with Creamy Seafood Rice

Enjoy a vibrant symphony of fresh seafood with this zesty ceviche, perfectly balanced by a rich and creamy seafood rice, offering both a light and hearty Peruvian experience.

• Prep: 45 min
• Cook: 30 min
• Total: 1 hr 15 min
• Servings: 7
• Cuisine: Peruvian
• Difficulty: Hard
• Cost: $8.51/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein

Tags

• fresh
• spicy
• savory
• tangy
• crowd-pleaser
• special occasion

Ingredients

• 2 pound firm white fish (cut into 1-inch cubes)
• 2.5 red onions (thinly sliced (about 2.5 cups), divided)
• 10 limes (juiced (about 0.75 cup fresh lime juice))
• 2 aji limo peppers (minced (remove seeds for less heat))
• 1 cup fresh cilantro (chopped, divided)
• 2.25 teaspoon salt (divided)
• 1 sweet potato (about 1.5 pounds, peeled and cut into 1-inch thick rounds)
• 2 choclos (large ears (or 2 cups frozen large kernel corn))
• 1 cup lettuce leaves
• 1.5 tablespoon olive oil
• 4 clove garlic (minced)
• 1.5 red bell peppers (chopped)
• 0.5 cup aji amarillo paste
• 0.25 cup dry white wine ((such as Sauvignon Blanc))
• 1.5 cup short grain white rice (uncooked)
• 3 cup chicken broth
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon black pepper
• 1 pound shrimp (peeled and deveined)
• 1 pound calamari (rings and tentacles)
• 0.5 pound bay scallops
• 0.5 cup frozen peas
• 0.25 cup heavy cream
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Place 2 pounds cubed firm white fish in a large glass bowl. Add 1 1/2 cups thinly sliced red onion, 3/4 cup fresh lime juice, and 2 minced aji limo (or serrano) peppers. Season with 1 1/2 teaspoon salt. Toss gently to combine.
2. Let the fish marinate in the refrigerator for 15-20 minutes, or until the fish turns opaque and firm. Do not over-marinate.
3. While fish marinates, boil 1 large sweet potato, cut into rounds, until tender, about 10-15 minutes. Drain and set aside.
4. Cook 2 large ears choclo (or 2 cups frozen large kernel corn) according to package directions, typically boiling for 5-7 minutes. Drain and set aside.
5. In a large pot or Dutch oven, heat 1 1/2 tablespoons olive oil over medium heat. Add 1 cup chopped red onion and sauté for 5-7 minutes until softened. Add 4 minced garlic cloves and 1.5 chopped red bell pepper; cook for another 3 minutes until fragrant.
6. Stir in 1/2 cup aji amarillo paste and cook for 2 minutes, stirring constantly. Deglaze the pot with 1/4 cup dry white wine, scraping up any browned bits from the bottom. Cook until liquid reduces by half, about 2-3 minutes.
7. Add 1 1/2 cup uncooked short grain white rice to the pot, stir to coat. Pour in 3 cups chicken broth, stir in 1/2 teaspoon turmeric powder, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until most of the liquid is absorbed. Do not stir.
8. Once rice is mostly cooked, gently stir in 1 pound peeled shrimp, 1 pound calamari rings and tentacles, and 1/2 pound bay scallops. Cover and continue to cook for 5-7 minutes, or until seafood is opaque and cooked through.
9. Stir in 1/2 cup frozen peas, 1/4 cup heavy cream, 1/2 cup chopped fresh cilantro, and 2 tablespoons chopped fresh parsley. Gently fold to combine. Remove from heat and let stand, covered, for 5 minutes.
10. Just before serving the ceviche, stir 1/2 cup chopped fresh cilantro into the marinated fish. Arrange lettuce leaves on individual plates or a large platter. Place the ceviche on the lettuce, alongside the boiled sweet potato slices and choclo kernels. Serve immediately with warm creamy seafood rice on the side.

Notes

For the freshest ceviche, consume within 30 minutes of preparation. The seafood rice can be prepared ahead of time and gently reheated.

Nutrition (per serving)

• Calories: 750
• Protein: 60.1 g
• Carbohydrates: 80.5 g
• Fat: 19.8 g
• Fiber: 7.3 g
• Sodium: 1000 mg
• Saturated Fat: 5.1 g
• Sugar: 8.7 g
• Cholesterol: 200 mg