Fish Ceviche with Sweet Potato
A quick and refreshing ceviche with tender fish, juicy tomatoes, red onion, and creamy sweet potato, all brightened with citrus and a hint of chili.
- Total time
- 20 min
- Servings
- 2
- Calories
- 250
- Protein
- 25g
Ingredients
- ½ lb white fish fillets
- 1 medium sweet potato
- 1 medium tomato
- ½ medium red onion
- ¼ cup lime juice
- ¼ cup cilantro
Instructions
- 1
Peel and dice the 1 sweet potato into 1/2 inch cubes. Boil in salted water until fork-tender, about 10 minutes. Drain and set aside to cool.
- 2
Cut the 0.5 lb fish into 1/2 inch cubes. In a glass bowl, combine fish with 0.25 cup lime juice and a pinch of salt. Let sit for 5 minutes, until the fish turns opaque.
- 3
Dice the 1 tomato and thinly slice the 0.5 red onion. Add to the fish along with the cooled sweet potato and 0.25 cup chopped cilantro. Toss gently.
- 4
Season with salt and chili flakes if desired. Serve immediately, chilled or at room temperature.
Tools you’ll need
- pot
- knife
- cutting board
- mixing bowl
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