20-Min Ceviche with Crispy Plantain Chips
Fresh fish cured in lime juice with red onion and sweet potato, served with crispy plantain chips. A bright, tangy Peruvian classic that feels restaurant-quality but takes just 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Cut fish into 0.5-inch cubes and place in a bowl. Pour lime juice over, stirring gently to coat evenly.
Step 2
Let fish sit in lime juice for 8–10 minutes until the flesh turns opaque and flakes easily when pressed.
Step 3
While fish cures, slice red onion into thin rings and peel, cube sweet potato into 0.5-inch pieces.
Step 4
Boil sweet potato cubes in salted water for 5–6 minutes until just tender but still firm; drain and cool.
Step 5
Drain most of the lime juice from the cured fish, leaving just enough to coat. Fold in red onion, sweet potato, cilantro, salt, and pepper.
Step 6
Serve ceviche in bowls with crispy plantain chips alongside for scooping.
Tools you’ll need
- chef's knife
- cutting board
- mixing bowl
- small pot
- serving bowls
- spoon
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.
