Classic Peruvian Ceviche with Sweet Potato
Raw fish cured in fresh lime juice with red onion, cilantro, and a kick of ají amarillo, served with crispy sweet potato chips. Pure, bright, and ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 28g
Ingredients
- 1 lb firm white fish (halibut, sea bass, or corvina), diced into 1/2-inch cubes
- ¾ cup fresh lime juice
- ½ medium red onion, thinly sliced
- ½ cup fresh cilantro, chopped
- 1 tbsp ají amarillo paste (or 1 tsp ground turmeric as substitute)
- 1 large sweet potato, sliced into thin chips
- 2 cups neutral cooking oil
- 1 tsp sea salt
Instructions
- 1
Heat oil in a shallow pot to 350°F. Fry sweet potato chips in batches, 2–3 minutes per batch, until golden and crisp. Drain on a paper towel, sprinkle with sea salt.
- 2
Place diced fish in a glass bowl. Pour lime juice over it, tossing gently to coat evenly. Let sit for 10 minutes until fish turns opaque.
- 3
Add red onion slices to the cured fish. Stir in ají amarillo paste and 1/2 tsp salt, mixing gently until fully combined.
- 4
Fold in fresh cilantro, reserving a small handful for garnish.
- 5
Divide ceviche between two bowls. Top with reserved cilantro sprigs and arrange sweet potato chips alongside. Serve immediately.
Tools you’ll need
- shallow pot or deep skillet
- instant-read thermometer
- glass mixing bowl
- slotted spoon or spider strainer
- paper towels
- 2 serving bowls
- mandoline or sharp knife
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