Papa La Huancaina and Ceviche

5 from 4 votes
Total Time 2 hrs 10 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 182 kcal



  • 16 Limes
  • 2 Garlic cloves
  • 3 Red onions
  • 1 Red chilli pepper
  • 3 Coriander sprig
  • 400 g Pangasius fillet
  • 1 pinch Sea salt
  • 2 Corn on the cob
  • 1 pinch Sugar
  • 200 g Canchitas corn roasted and salted

Papa a la huancaina

  • 3 Aji peppers yellow
  • 250 g Sheep milk cheese
  • 200 ml Milk
  • 100 g Cookies salty
  • 2 tbsp Vegetable oil
  • 5 Cooked potatoes
  • 5 Lettuce leaves
  • 3 Hard-Boiled eggs
  • 100 g Black olives



  • For the ceviche, put the limes in plenty of cold water so they will give off more juice later. Peel a clove of garlic and chop it into fine cubes, peel the onions and cut into fine strips or rings. Roughly chop the coriander. Mix the garlic, onions and coriander together.
  • Wash and dry the fish fillet and remove the center bone and a thin cloth. Peel and finely dice the remaining clove of garlic. Cut the fish into 2 x 3 cm cubes, mix gently with garlic and a generous amount of sea salt and leave to stand for about 10 minutes.
  • Dry the soaked limes and squeeze them carefully (otherwise they will be bitter) and pour the juice over the fish cubes, then place in the refrigerator.
  • After 50 minutes add the chopped chilli and stir gently for another 10 minutes.
  • Cook the corn in sugar water and serve as a side dish. The canchitas are seared lightly.

Papa a la huancaina

  • For papa a la huancaina, cut open the yellow peppers and hollow them out - put in a blender with a little oil or chop with a hand blender.
  • Add the sheep's cheese, crumble the biscuits and add the cup of milk, stir everything into a slightly creamy sauce.
  • Arrange the lettuce leaves on the plates. Place the sliced ​​potatoes on top, then cover with sauce. Place the cut eggs on top and garnish everything with an olive.


Serving: 100gCalories: 182kcalCarbohydrates: 7.6gProtein: 10.5gFat: 12.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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