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
- 1 lb firm white fish (mahi-mahi, halibut, or snapper), skinless
- ¾ cup fresh lime juice
- ½ medium red onion
- 1 medium sweet potato
- ¼ cup fresh cilantro (chopped)
- 2 cups plantain chips (store-bought or homemade)
- 1 pinch sea salt and black pepper to taste
Instructions
- 1
Cut fish into 0.5-inch cubes and place in a bowl. Pour lime juice over, stirring gently to coat evenly.
- 2
Let fish sit in lime juice for 8–10 minutes until the flesh turns opaque and flakes easily when pressed.
- 3
While fish cures, slice red onion into thin rings and peel, cube sweet potato into 0.5-inch pieces.
- 4
Boil sweet potato cubes in salted water for 5–6 minutes until just tender but still firm; drain and cool.
- 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.
- 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
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.
