Ingredients
– 1 pound fresh white fish (such as tilapia or snapper), cut into small cubes
– 1 cup freshly squeezed lime juice
– 1 red onion, thinly sliced
– 1-2 fresh chilies (like ají amarillo or jalapeño), finely chopped
– 1 cup fresh cilantro, chopped
– Salt to taste
– 1 medium sweet potato, peeled and cut into small cubes
– 1 cup corn kernels (fresh or canned)
– 1 avocado, diced (optional)
– Lettuce leaves for serving (optional)
Instructions
Creating Peruvian Ceviche with Sweet Potato can be effortless if you follow these simple steps:
1. Prepare the Sweet Potato: Boil the sweet potato cubes in salted water until tender but not mushy, about 10-15 minutes. Drain and set aside to cool.
2. Marinate the Fish: In a large bowl, combine the fish cubes with lime juice and a pinch of salt. Let it marinate for about 10-15 minutes until the fish turns opaque and firm.
3. Add Vegetables: Add the thinly sliced red onion, chopped chilies, and chopped cilantro to the marinated fish. Mix well to combine.
4. Incorporate Sweet Potato: Gently fold in the cooled sweet potato cubes and corn kernels, ensuring everything is well mixed.
5. Adjust Seasoning: Taste the ceviche and adjust the salt and lime juice according to your preference.
6. Serve: Serve immediately on a bed of lettuce leaves, garnished with diced avocado if desired.
These steps will guide you in creating this refreshing ceviche effortlessly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
- Calories: 300 kcal
- Fat: 10g
- Protein: 25g