This ceviche with potato and pea shoot salad is fresh, healthy and delicious. It’s easy to make and makes a great appetizer or lunch.
Whenever I have ceviche, it still takes me back to sitting in Lima, Peru, overlooking the ocean. But even without those memories, it’s a dish anyone can enjoy. It’s really easy to prepare and full of fresh, citrus flavors. A wonderful start to any meal.
A number of years ago now, I arranged that when I moved a new job, I had a two week break before getting stuck in to the new role. I didn’t have masses of time to organize things but I fairly quickly decided to take a tour around Peru. It’s somewhere that had been on my bucket list for ages and I loved every minute of it.
It’s a fantastic place and I got to see some amazing sites and try some delicious foods. Plus the group on my tour was great – I say ‘tour’ in the loosest terms possible as I can’t do fully guided tours, especially having been a tour guide in a past life myself. I liked it so much, in fact, that I went back a couple years later – partly to hike the Inca Trail that I hadn’t managed by being so last minute the first time.
What is ceviche?
One of the many dishes I loved from the trip was ceviche. It’s basically fish quick-cured in citrus juice, usually with chili of some kind in there too and sometimes other additions.
It’s such a simple dish but delicious combination, as long as your fish is fresh of course, and one I am still drawn to if I see it in restaurants. For whatever reason, though, I don’t make it often at home but I think I might have to change that after making this recently.
It’s such a fresh-tasting dish that while it’s not strictly-speaking a spring dish, it has that feeling of welcoming in the warm weather. In-keeping with the spring theme, I decided to serve it here with a simple salad of potatoes and pea shoots.
The flavor of ceviche is quite delicate so you don’t want it with anything too overpowering so this lightly-dressed salad is perfect. A couple slices of avocado in the little stack I made, and you have an appetizer (or light lunch) that’s fresh, healthy, and looks and tastes fantastic.
How to make this ceviche with potato salad
Ceviche is really easy to make, as you might have guessed by now. All you do is chop up the fish, then put it in a bowl with lemon and lime juice, chili and garlic. There are other variations on it, but this simple mix works well. Leave the acidic mix to ‘cook’ the fish – it will go transparent.
Meanwhile, make the salad which is simply cooked potatoes diced up with pea shoots, chopped up fairly small, and a little lemon juice, olive oil, salt and pepper. Simple but it all works so well together.
Everything in here is pretty light so it works well as an appetizer, but you could also just as easily bulk it out a little maybe with a green salad for a lunch. However you choose to have it, ceviche is one of those things to savor. The flavors are delicate but delicious. It’s something that brings back great memories for me, but even without that, it’s still delicious. Give it a try and you’ll see what I mean.
A delicious, light combination that feels indulgent but's really easy to make.
- 7 oz flounder 200g, approx, or other white sea fish such as bass or sole
- 2 tbsp lemon juice
- 2 tbsp lime juice
- 1 chili
- 1 clove garlic small
- 8 oz potatoes 250g, smaller new potatoes are best
- 1 oz pea shoots 30g
- 1 tbsp olive oil
- 1/2 tbsp lemon juice
- salt and pepper
- 1/2 avocado approx
Remove any skin from the fish and dice in around 1/2in/1cm pieces. Put it in a bowl with the lemon and lime juice, chili and garlic and set aside for a minimum of 20min but more may be better, depending on the fish (if over around 20min, refrigerate). It will go transparent both on the outside and further through the fish as it is ready.
Meanwhile make the salad - boil the potatoes until tender (around 8-10min depending on size of potatoes). Drain and allow to cool.
Dice the potatoes relatively small, around 1/4in/1/2cm. Chop the pea shoots into small pieces and place both in a bowl with the olive oil, lemon juice and some salt and pepper. Mix well.
Peel and thinly slice the avocado.
Layer up the salad, using a large cookie cutter or similar as a mould. Start with a layer of potato salad, then a layer of avocado slices and topped with the ceviche. Remove the mould carefully and serve.
Try these other raw/cured fish appetizers:
See all the other spring-inspired dishes being shared today:
- Chicken Sausage, Apple and Cheddar Breakfast Bake by Renee’s Kitchen Adventures
- Chive and Cheese Quiche by An Appealing Plan
- Lavender Scones by Feeding Big and More
- Raspberry Lemon Baked Donuts by Grumpy’s Honeybunch
- Matcha Donuts by The Ninja Baker
- Whole Wheat Lemon Berry Coffee Cake with Lemon Glaze by A Mindful Mom
- Artichoke Lemon Hummus by Food Done Light
- Asparagus and Goat Cheese Tart by Baking Sense
- Butter Lettuce and Spring Radish Salad by Hardly A Goddess
- Ceviche with Potato and Pea Shoot Salad by Caroline’s Cooking (you’re here!)
- Rustic Wrapped Tart with Ramps by Delaware Girl Eats
- Caribbean Cream Cocktail by Cosmopolitan Cornbread
- Cucumber Grapefruit Basil Mojito by The Crumby Cupcake
- Limoncello Raspberry Sangria by Eat, Drink and Be Tracy
- Spiced Rhubarb Champagne Cocktail by Hezzi-D Books and Cooks
- Vanilla Lavender Limeade by The Tip Toe Fairy
- Very Berry Springtime Spritzer by Cindy’s Recipes and Writings
- Violet Hour by Wholistic Woman
- Cheese Tortellini with Herbed Ricotta and Fava Beans by The Wimpy Vegetarian
- Gnocchi Primavera with Spring Asparagus and Peas by La Bella Vita Cucina
- Levantine Fattoush Salad by Curious Cuisiniere
- One Pan Spicy Lemon Chicken with Tomatoes by Fantastical Sharing of Recipes
- Orecchiette with Peas, Pecorino and Onions by Cooking Chat
- Pasta with Peas by Manu’s Menu
- Pesto Shrimp and Zoodles Oh My! by My Imperfect Kitchen
- Ramp and Mushroom Frittata by Pies and Plots
- Spring Lamb Skewers with Roasted Baby Carrots by Food Lust People Love
- Spring Salad with Scallops and Strawberry Vinaigrette by My World Simplified
- Veggie Pasta Primavera by Momma’s Meals
- Asparagus, Goat Cheese, and Rhubarb Salad by The Texan New Yorker
- Green Peas with Onion and Bacon by Magnolia Days
- Minty Pea Farro Spring Salad by She Loves Biscotti
- Roasted Asparagus and Mushroom Quinoa Pilaf by Cupcakes and Kale Chips
- Berry and Honey Whipped Ricotta by Family Foodie
- Caramelized Black Figs and Walnuts with Mascarpone by Un Assaggio of Food, Wine & Marriage
- Carrot Oatmeal Raisin Cookies by What Smells So Good?
- Chocolate Covered Strawberry Cookies by A Kitchen Hoor’s Adventures
- Colorado Crème by Cooking on the Ranch
- Honey Blossoms by Get the Good Stuff!
- Hot Milk Sponge Cake by Hey What’s for Dinner Mom?
- Meyer Lemon Bars by The Chef Next Door
- No-Bake Berry Greek Yogurt Pie by An Italian in my Kitchen
- Rhubarb Meringue Pie by Jane’s Adventures in Dinner
- Spring Cookie Bouquet by The Freshman Cook
- Strawberry Cheesecake Puffs by Moore or Less Cooking
- Strawberry Cupcakes with Vanilla Buttercream by Tramplingrose
- The Black Beast by That Skinny Chick Can Bake
Plus Spring Vegetable Minestrone and more Spring Recipes from Sunday Supper Movement
Remember to pin for later: