Ceviche Peruano with Causa & Choclo
Fresh fish cured in lime juice with red onion, served alongside creamy potato causa, corn, and roasted sweet potato. A complete Peruvian seafood plate ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 410
- Protein
- 38g
Ingredients
- 1 lb firm white fish (sea bass, halibut, or cod), cut into 1/2-inch cubes
- 6 whole fresh limes, juiced
- ½ whole red onion, thinly sliced
- ¾ lb Peruvian yellow potatoes or fingerling potatoes, boiled & mashed with avocado
- ½ lb sweet potato, cut into 1-inch cubes & roasted
- 2 ears large choclo corn (or regular corn), boiled or roasted
Instructions
- 1
Cube the fish and place in a bowl. Pour lime juice over it until submerged. Cover and refrigerate for 12–15 minutes until fish turns opaque.
- 2
While fish cures, toss sweet potato cubes with a pinch of salt and olive oil. Roast on a sheet pan at 400°F for 12 minutes until caramelized.
- 3
Boil choclo corn in salted water for 10 minutes until tender, or roast alongside the sweet potato.
- 4
Fold sliced red onion into the cured ceviche. Season with salt and a pinch of white pepper. Taste and adjust.
- 5
Spread mashed potato causa on a plate. Top with ceviche and its liquid. Arrange sweet potato, corn, and a lime wedge alongside.
Tools you’ll need
- sharp knife
- cutting board
- mixing bowl
- sheet pan
- pot for boiling corn
- spoon for folding
- plate
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