20-Min Ceviche with Crispy Squid & Corn
Peruvian-style fish ceviche with lime-cured white fish, topped with crispy fried squid, toasted corn, and all the sides. Fresh, tangy, and ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 52g
Ingredients
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Open the appInstructions
Step 1
Toss diced fish and red onion with lime juice and a pinch of salt in a bowl.
Step 2
Let fish cure for 10–12 minutes, stirring once halfway through, until opaque at edges.
Step 3
While fish cures, microwave or boil sweet potato cubes until just tender, ~5–6 minutes.
Step 4
Heat oil in a shallow skillet over medium-high until a squid ring immediately sizzles.
Step 5
Fry squid in batches 60–90 seconds per batch until golden and crispy, then drain on paper.
Step 6
Spoon ceviche into a bowl, top with crispy squid, warm sweet potato, and cancha corn.
Tools you’ll need
- medium mixing bowl
- shallow skillet or frying pan
- paper towels
- slotted spoon
- knife
- cutting board
- instant-read thermometer (optional)
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