20-Min Peruvian Ceviche with Avocado & Yam
Raw fish cured in lime juice with red onion, cilantro, and aji amarillo paste, served over roasted sweet potato and creamy avocado. Bright, tangy, and ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 42g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
While the sweet potato roasts (or use pre-roasted), place fish cubes in a glass bowl.
Step 2
Pour lime juice over the fish until fully submerged. Stir gently.
Step 3
Let sit for 8–10 minutes. Fish edges will turn opaque and slightly firm.
Step 4
Drain off about half the lime juice. Fold in red onion, cilantro, aji amarillo, salt, and pepper.
Step 5
Divide sweet potato and avocado between bowls. Top with ceviche and drizzle with remaining marinade.
Step 6
Serve immediately while the fish is bright and the avocado is still creamy.
Tools you’ll need
- glass or ceramic bowl (not metal)
- knife for fish and onion prep
- cutting board
- spoon for stirring
- serving bowls
- citrus juicer (optional but helpful)
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.
