Ceviche with Potatoes and Corn

Ceviche with Potatoes and Corn

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was Peruvian. The first thing I thought when I think of Peruvian was Ceviche and I love it but never made it. Ended up turning out really well.



  1. 1 lb Tilapia
  2. 1 lb Shrimp
  3. 10 Clove Garlic , chopped
  4. 1 teaspoon Salt
  5. 1/2 teaspoon Black Pepper
  6. 2 teaspoons CIlantro Fresh
  7. 1 Habanero Pepper , seeded and chopped
  8. 1 Chili Ghost , seeded and chopped
  9. 12 Limes , squeezed and strained
  10. 1 Red Onion , sliced and rinsed
  11. 3 Russet Potatoes Large
  12. Canola Oil to coat
  13. Kosher Salt
  14. 3 Corn Ears
  15. 2 Tablespoons Butter
  16. 1 1/2 Tablespoons Garlic , minced


240 mins
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    Combine tilapia, shrimp, garlic, salt, black pepper, cilantro, habanero pepper, and ghost chili in a large bowl.

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    Added enough lime juice to cover all the fish and shrimp.

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    Place sliced red onions on the top and let the whole thing in the refrigerator for at least 2 - 3 hours before serving.

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    Preheat oven to 400 degrees.

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    Wash potatoes with a brush and cold water. Dry and then poke about 8 to 12 holes in each potato.

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    Place the potatoes in a bowl and lightly coat with the canola oil.

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    Place the potatoes directly on the middle rack of an oven and use a baking sheet below them to catch the drippings.

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    Bake for about 45 minutes to 1 hour or until the skin feels crisp but the flesh feels soft.

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    While the potatoes are cooking, prepare the corn; remove the husks and silks from the corn.

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    Place the corn in foil and butter corn and add garlic to taste.

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    Bake the corn on a baking sheet 25 - 30 minutes.

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