Ceviche Bowl with Crispy Calamari & Choclo
Fresh fish cured in lime juice, served with crispy fried calamari, charred choclo corn, and roasted sweet potato. A Peruvian-inspired seafood bowl that looks and tastes restaurant-level in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 1 lb firm white fish (cod, halibut, or snapper), cut into 3/4-inch cubes
- 4 whole fresh limes, juiced
- ½ whole red onion, thinly sliced
- 1 whole jalapeño, minced
- ¾ lb sweet potato, cut into 1/2-inch cubes
- 1.5 cups choclo (Peruvian corn) or large-kernel corn
- ½ lb squid (cleaned), cut into rings
- ½ cup all-purpose flour
Instructions
- 1
Toss fish cubes with lime juice, red onion, jalapeño, and a pinch of salt in a bowl. Let sit at room temperature for 8–10 minutes until the fish turns opaque.
- 2
While ceviche cures, toss sweet potato with oil and salt. Spread on a sheet pan and roast at 425°F for 12 minutes until edges brown.
- 3
Pat squid rings dry. Toss with flour, salt, and pepper until lightly coated on both sides.
- 4
Heat 1/4 inch oil in a skillet over medium-high until it shimmers, about 90 seconds. Working in batches, fry squid rings 60–90 seconds per side until light golden and crispy. Transfer to paper towels.
- 5
In the same skillet (oil drained), toast choclo over medium-high heat for 3–4 minutes, stirring once, until charred and fragrant.
- 6
Divide ceviche between two bowls. Top with roasted sweet potato, charred choclo, and crispy calamari. Serve immediately with extra lime wedges.
Tools you’ll need
- large mixing bowl
- sheet pan
- 12-inch skillet
- paper towels
- knife and cutting board
- tongs
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