Classic Peruvian Ceviche with Choclo & Sweet Potato
Raw white fish cured in fresh lime juice with red onion, cilantro, and Peruvian chiles, served with roasted choclo, sweet potato, and fresh lettuce. Vibrant, balanced, and ready in 20 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 1.25 lb white fish (snapper, halibut, or sea bass), cut into 0.5-inch cubes
- 6 whole fresh limes
- ½ whole red onion, sliced thin
- 2 whole Peruvian yellow chiles (ají amarillo), minced, or 1 tsp chili powder
- ½ cup fresh cilantro, chopped
- 1 cup choclo (Peruvian corn), kernels (fresh or frozen)
- 12 oz sweet potato, peeled, cubed, and roasted
- 2 cups fresh lettuce leaves (butter or romaine)
Instructions
- 1
Toss cubed fish with salt in a bowl. Juice the limes and pour over fish until submerged.
- 2
Let fish cure in the lime juice for 8–10 minutes. The fish will turn opaque and firm.
- 3
While fish cures, toss choclo kernels with salt and a splash of oil, then roast in a dry skillet over medium-high heat for 4 minutes until lightly charred.
- 4
Roast sweet potato cubes in the same skillet with a pinch of salt and oil for 5 minutes until edges are golden and tender.
- 5
Drain cured fish (reserve a splash of lime liquid). Fold in sliced red onion, minced ají amarillo, and fresh cilantro.
- 6
Arrange lettuce on a plate. Top with ceviche, scatter choclo and sweet potato around. Drizzle with reserved lime liquid and serve immediately.
Tools you’ll need
- chef's knife
- cutting board
- medium bowl
- spoon
- 12-inch skillet
- serving plate
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
