Ceviche Platter with Crispy Sides
Fresh, bright Peruvian ceviche with lime-cured fish, topped with red onion and chiles, served alongside crispy cancha corn, toasted choclo, sweet potato, and plantain chips. Everything comes together in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- 1 lb fresh white fish (halibut, sea bass, or flounder), cubed
- 4 whole fresh limes, juiced
- ½ whole red onion, thinly sliced
- 1 whole ají amarillo or yellow hot pepper, minced
- 1 cup cancha corn (roasted Peruvian corn kernels)
- 1 cup choclo (Peruvian white corn kernels), fresh or frozen
- 1 medium sweet potato, peeled and sliced thin
- 1 whole plantain, sliced thin, plus oil for frying
Instructions
- 1
Cube the fish into 3/4-inch pieces and place in a bowl. Pour lime juice over until submerged; stir gently. Let sit 8 minutes until fish turns opaque.
- 2
While fish cures, heat a skillet over medium-high. Toast cancha corn and choclo together, stirring occasionally, for 5 minutes until fragrant and lightly charred.
- 3
In the same skillet, working in batches, fry sweet potato slices 3 minutes per side until golden and crispy. Transfer to a paper towel.
- 4
Add more oil to the skillet and fry plantain slices 2 minutes per side until golden. Transfer to paper towels and sprinkle with salt.
- 5
Drain ceviche carefully, reserving 2 tablespoons liquid. Fold in red onion, ají amarillo, and a pinch of salt. Taste and adjust.
- 6
Divide ceviche between two bowls. Arrange toasted corn, sweet potato crisps, and plantain chips alongside. Drizzle reserved lime liquid over and serve immediately.
Tools you’ll need
- cutting board
- chef's knife
- two bowls
- 12-inch skillet
- wooden spoon or spatula
- paper towels
- fork or gentle spoon for draining
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