20-Min Peruvian Ceviche with Avocado & Yam
Raw fish cured in lime juice with red onion, cilantro, and aji amarillo paste, served over roasted sweet potato and creamy avocado. Bright, tangy, and ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 42g
Ingredients
- 1 lb skinless white fish (mahi-mahi or sea bass), cut into 3/4-inch cubes
- ¾ cup lime juice (about 6-8 limes, freshly squeezed)
- ½ medium onion red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 tbsp aji amarillo paste
- 1 ripe avocado avocado, sliced
- 8 oz sweet potato, roasted and cubed
- 1 pinch sea salt and black pepper to taste
Instructions
- 1
While the sweet potato roasts (or use pre-roasted), place fish cubes in a glass bowl.
- 2
Pour lime juice over the fish until fully submerged. Stir gently.
- 3
Let sit for 8–10 minutes. Fish edges will turn opaque and slightly firm.
- 4
Drain off about half the lime juice. Fold in red onion, cilantro, aji amarillo, salt, and pepper.
- 5
Divide sweet potato and avocado between bowls. Top with ceviche and drizzle with remaining marinade.
- 6
Serve immediately while the fish is bright and the avocado is still creamy.
Tools you’ll need
- glass or ceramic bowl (not metal)
- knife for fish and onion prep
- cutting board
- spoon for stirring
- serving bowls
- citrus juicer (optional but helpful)
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