Ceviche Clásico with Cancha & Sweet Potato
Raw fish cured in fresh lime juice, served with crispy corn and roasted sweet potato—a bright, iconic Peruvian dinner that's ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 38g
freshlightperuvianfishtendercrispyweeknightdinner
Ingredients
- 1 lb sushi-grade white fish (halibut or sea bass), diced into 3/4-inch cubes
- 4 whole fresh limes, juiced
- ½ whole red onion, thinly sliced
- 1 whole jalapeño, minced
- ¾ cup cancha serrana (roasted corn kernels)
- 1 medium sweet potato, roasted and cubed
Instructions
- 1
Place diced fish in a medium bowl. Pour lime juice over it, making sure all pieces are submerged.
- 2
Let sit for 8-10 minutes until the fish turns opaque and firm—the lime juice will cure it.
- 3
Add salt and black pepper to taste, then gently fold in red onion and jalapeño.
- 4
Divide the ceviche into two bowls. Top each with cancha and arrange roasted sweet potato on the side.
- 5
Serve immediately—ceviche is best eaten fresh.
Tools you’ll need
- medium mixing bowl
- sharp knife
- cutting board
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