15-Min Peruvian Ceviche with All the Sides
Raw fish "cooked" in lime juice, served with boiled corn, crispy fried corn, roasted sweet potato, and fried calamari. All the textures and colors of the classic Lima seafood plate, no fancy technique required.
- Total time
- 15 min
- Servings
- 2
- Calories
- 425
- Protein
- 52g
Ingredients
- 1 lb firm white fish (halibut or sea bass), cubed
- 4 whole limes, juiced
- ½ whole red onion, thinly sliced
- 1 whole fresh aji amarillo or serrano chili, minced
- 8 oz sweet potato, cubed
- 1 cup frozen or canned choclo (large Peruvian corn), drained
- ½ lb squid, cleaned and sliced into rings
Instructions
- 1
Cube the fish and place in a bowl. Pour lime juice over until covered. Stir in minced chili and sliced red onion.
- 2
While ceviche sits, boil the sweet potato cubes in salted water until fork-tender, about 5 minutes. Drain and set aside.
- 3
Warm the choclo in a small pot or skillet over medium heat until heated through, about 2 minutes.
- 4
Heat 2 inches of neutral oil in a heavy skillet to 375°F. Fry squid rings in batches until golden and crispy, 2–3 minutes. Drain on paper towels and season with salt.
- 5
Spoon the ceviche onto a plate. Arrange sweet potato, choclo, fried cancha (if using store-bought crispy corn), and fried calamari around it.
Tools you’ll need
- medium bowl
- sharp knife
- cutting board
- pot
- small skillet or pot
- heavy skillet or Dutch oven
- instant-read thermometer
- paper towels
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