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
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Open the appInstructions
Step 1
While the sweet potato roasts (or use pre-roasted), place fish cubes in a glass bowl.
Step 2
Pour lime juice over the fish until fully submerged. Stir gently.
Step 3
Let sit for 8–10 minutes. Fish edges will turn opaque and slightly firm.
Step 4
Drain off about half the lime juice. Fold in red onion, cilantro, aji amarillo, salt, and pepper.
Step 5
Divide sweet potato and avocado between bowls. Top with ceviche and drizzle with remaining marinade.
Step 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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