20-Min Ceviche & Sides Dinner
Fresh fish cured in lime juice with creamy causa, roasted sweet potato, and charred choclo corn—a complete Peruvian feast that comes together in 20 minutes. No cooking the fish required, just sharp citrus and cold precision.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
Ingredients
- 12 oz sushi-grade or sashimi-grade white fish (halibut or sea bass), cubed 1/2-inch
- 4 whole limes, juiced
- ½ whole red onion, thinly sliced
- 1 whole fresh aji amarillo or serrano chile, minced
- 1 whole sweet potato (medium, cut into wedges)
- 1 cup choclo corn (canned or frozen), drained
- 1 pinch salt and pepper to taste
Instructions
- 1
Cut sweet potato into 1/2-inch wedges, toss with olive oil and salt, spread on a sheet pan. Roast at 425°F for 15 minutes until golden and tender.
- 2
While sweet potato roasts, add cubed fish to a bowl with lime juice, red onion, minced chile, and a pinch of salt.
- 3
Stir gently and refrigerate for 8–10 minutes until fish turns opaque and firms from the lime acid cure.
- 4
In the last 3 minutes of roasting, heat a dry skillet over medium-high and char the drained choclo for 2 minutes, shaking the pan.
- 5
Divide ceviche into bowls and top with charred choclo, roasted sweet potato wedges, and extra lime juice and salt to taste.
Tools you’ll need
- sheet pan
- medium bowl
- 12-inch skillet
- knife and cutting board
- wooden spoon
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