20-Min Ceviche with Crispy Squid & Corn

Ingredients

• 1 lb white fish (mahi-mahi, halibut, or sea bass), diced into 3/4-inch cubes
• ¾ cup fresh lime juice
• ½ medium red onion, thinly sliced
• ½ lb squid (cleaned), sliced into thin rings
• 1 medium sweet potato, peeled and cut into 1/4-inch cubes
• ½ cup cancha corn (toasted & salted kernels) or roasted corn kernels
• 1 cup neutral oil for frying

Instructions

1. 1

   Toss diced fish and red onion with lime juice and a pinch of salt in a bowl.

2. 2

   Let fish cure for 10–12 minutes, stirring once halfway through, until opaque at edges.

3. 3

   While fish cures, microwave or boil sweet potato cubes until just tender, ~5–6 minutes.

4. 4

   Heat oil in a shallow skillet over medium-high until a squid ring immediately sizzles.

5. 5

   Fry squid in batches 60–90 seconds per batch until golden and crispy, then drain on paper.

6. 6

   Spoon ceviche into a bowl, top with crispy squid, warm sweet potato, and cancha corn.

Tools you’ll need

• medium mixing bowl
• shallow skillet or frying pan
• paper towels
• slotted spoon
• knife
• cutting board
• instant-read thermometer (optional)

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