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Fresh Peruvian Shrimp Ceviche Recipe Easy Homemade with Sweet Potato and Corn

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A quick and easy Peruvian shrimp ceviche featuring fresh shrimp marinated in lime juice, paired with creamy sweet potatoes and sweet corn for a refreshing and satisfying dish perfect for summer.

Ingredients

Scale
  • 1 pound fresh shrimp, peeled and deveined (wild-caught preferred)
  • Juice of 6 large fresh limes
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 cup Peruvian corn (choclo) or large-kernel corn, cooked and cut off the cob
  • 1 medium red onion, thinly sliced
  • ¼ cup fresh cilantro, chopped
  • 1 teaspoon aji amarillo paste (optional; substitute with mild jalapeño or omit)
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Rinse the shrimp under cold water, peel and devein if not already done. Cut into bite-sized pieces (about ½ inch). Set aside. (5 minutes)
  2. Place peeled and cubed sweet potatoes in a pot of salted boiling water. Cook until tender but still firm, about 10-12 minutes. Drain and let cool. (15 minutes including cooling)
  3. If using fresh corn, boil the cobs for 5-7 minutes until tender. Let cool slightly, then slice kernels off the cob. (10 minutes)
  4. Thinly slice the red onion and soak in cold water for 5-10 minutes to mellow the sharpness. Drain well before adding to the ceviche. (10 minutes)
  5. In a large bowl, combine freshly squeezed lime juice, aji amarillo paste (or substitute), olive oil, salt, and black pepper. Whisk together until blended. (2 minutes)
  6. Add the shrimp pieces to the lime mixture. Toss gently to coat. Let sit for 10-15 minutes until shrimp turn opaque and firm. (15 minutes)
  7. Gently fold in the cooled sweet potatoes, corn, drained red onion, and chopped cilantro into the shrimp mixture. Taste and adjust seasoning with salt and pepper. (5 minutes)
  8. Refrigerate for 10 minutes if desired, though it can be enjoyed immediately. Serve chilled with extra lime wedges. (10 minutes optional)

Notes

Use the freshest shrimp possible for best flavor and safety. Do not over-marinate the shrimp to avoid rubbery texture. Soaking the sliced onions in cold water mellows their sharpness. Chill before serving for best flavor, but ceviche can be enjoyed immediately. Substitute aji amarillo paste with mild jalapeño or omit for less spice. Sweet potatoes can be swapped with butternut squash or avocado can be added for creaminess. Store leftovers in an airtight container in the refrigerator for up to 24 hours; texture may change over time.

Nutrition

Keywords: shrimp ceviche, Peruvian ceviche, sweet potato, corn, seafood appetizer, lime shrimp, aji amarillo, summer recipe, gluten-free, dairy-free

Find it online: https://fizzlefork.com/fresh-peruvian-shrimp-ceviche-recipe-easy-homemade-with-sweet-potato-and-corn/