Peruvian Ceviche de Pescado with Sweet Potato and Corn

Ceviche is Peru's national dish for good reason: nothing else makes raw fish taste this bright. Fresh lime juice does the work a stovetop would normally do, firming and turning the fish opaque as it marinates, while red onion and a minced chili pepper add sharpness and heat. The classic accompaniments of boiled sweet potato and corn aren't just tradition for tradition's sake — their gentle sweetness is the perfect counterpoint to all that citrus.

Because it leans on lean fish and vegetables with almost no added fat, this dish comes in lean and high in protein relative to its calories, and it's naturally gluten-free. If you're watching your weight, a bowl of ceviche is genuinely one of the more satisfying low-calorie meals you can put together — just make sure your fish is truly sushi-grade fresh, since the lime cures rather than cooks it with heat.