Ceviche Mixto with Crispy Sides
Raw shrimp and white fish cured in lime juice with red onion and cilantro, served with crispy plantain, toasted corn, and charred sweet potato. Fresh, tangy, and ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 38g
Ingredients
- ½ lb large shrimp, peeled and deveined
- ½ lb white fish fillet (cod or halibut), cubed
- 4 whole limes, juiced
- ½ whole red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 medium sweet potato, cut into 1-inch wedges
- 1 cup plantain chips or pre-fried plantain
- ¾ cup cancha serrana or large-kernel popcorn, toasted
Instructions
- 1
Cut shrimp and fish into 3/4-inch pieces. Toss together in a bowl with lime juice and a pinch of salt.
- 2
Let sit at room temperature while preparing sides — the acid will cure the seafood, turning it opaque.
- 3
Heat oil in a skillet over medium-high. Add sweet potato wedges in a single layer, searing 3 minutes per side until golden.
- 4
Stir sliced red onion and cilantro into the ceviche. Taste and season with salt and pepper.
- 5
Divide ceviche between bowls. Arrange seared sweet potato, plantain chips, and toasted corn around the sides.
- 6
Serve immediately with extra lime wedges and hot sauce on the side.
Tools you’ll need
- large mixing bowl
- cutting board and sharp knife
- 12-inch skillet
- serving bowls
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
