Ceviche Bowl with Crispy Calamari & Choclo
Fresh fish cured in lime juice, served with crispy fried calamari, charred choclo corn, and roasted sweet potato. A Peruvian-inspired seafood bowl that looks and tastes restaurant-level in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Toss fish cubes with lime juice, red onion, jalapeño, and a pinch of salt in a bowl. Let sit at room temperature for 8–10 minutes until the fish turns opaque.
Step 2
While ceviche cures, toss sweet potato with oil and salt. Spread on a sheet pan and roast at 425°F for 12 minutes until edges brown.
Step 3
Pat squid rings dry. Toss with flour, salt, and pepper until lightly coated on both sides.
Step 4
Heat 1/4 inch oil in a skillet over medium-high until it shimmers, about 90 seconds. Working in batches, fry squid rings 60–90 seconds per side until light golden and crispy. Transfer to paper towels.
Step 5
In the same skillet (oil drained), toast choclo over medium-high heat for 3–4 minutes, stirring once, until charred and fragrant.
Step 6
Divide ceviche between two bowls. Top with roasted sweet potato, charred choclo, and crispy calamari. Serve immediately with extra lime wedges.
Tools you’ll need
- large mixing bowl
- sheet pan
- 12-inch skillet
- paper towels
- knife and cutting board
- tongs
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
