20-Min Ceviche with Crispy Plantain Chips
Fresh fish cured in lime juice with red onion and sweet potato, served with crispy plantain chips. A bright, tangy Peruvian classic that feels restaurant-quality but takes just 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Cut fish into 0.5-inch cubes and place in a bowl. Pour lime juice over, stirring gently to coat evenly.
Step 2
Let fish sit in lime juice for 8–10 minutes until the flesh turns opaque and flakes easily when pressed.
Step 3
While fish cures, slice red onion into thin rings and peel, cube sweet potato into 0.5-inch pieces.
Step 4
Boil sweet potato cubes in salted water for 5–6 minutes until just tender but still firm; drain and cool.
Step 5
Drain most of the lime juice from the cured fish, leaving just enough to coat. Fold in red onion, sweet potato, cilantro, salt, and pepper.
Step 6
Serve ceviche in bowls with crispy plantain chips alongside for scooping.
Tools you’ll need
- chef's knife
- cutting board
- mixing bowl
- small pot
- serving bowls
- spoon
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