Ceviche Peruano with Choclo & Sweet Potato
Raw fish cured in lime juice with red onion, served alongside boiled choclo and roasted sweet potato. Classic Peruvian ceviche ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
- 1 lb firm white fish (halibut, sea bass, or mahi-mahi), cubed
- 6 count limes (juiced)
- 1 medium red onion, thinly sliced
- ¾ lb sweet potato, cubed
- 2 ears choclo (or corn on the cob), cut into 2-inch pieces
- 1 tbsp Peruvian ají amarillo paste or hot sauce
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Bring a large pot of salted water to a boil. Add sweet potato cubes and choclo pieces; cook until just tender, 12–14 minutes. Drain and set aside.
- 2
While the vegetables cook, cube the fish into 3/4-inch pieces. Place in a bowl with red onion slices.
- 3
Pour lime juice over the fish and onion. Stir gently and let sit for 8–10 minutes until the fish turns opaque.
- 4
Stir the ají amarillo paste into the ceviche until evenly combined. Season with salt and pepper to taste.
- 5
Plate the ceviche in bowls. Arrange sweet potato and choclo on the side. Sprinkle cilantro over everything and serve immediately.
Tools you’ll need
- large pot
- cutting board
- sharp knife
- medium mixing bowl
- spoon for stirring
- serving bowls
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