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
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Open the appInstructions
Step 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.
Step 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.
Step 3
Add red onion slices to the cured fish. Stir in ají amarillo paste and 1/2 tsp salt, mixing gently until fully combined.
Step 4
Fold in fresh cilantro, reserving a small handful for garnish.
Step 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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