Peruvian Ceviche de Pescado with Sweet Potato and Corn
Fresh white fish cured in lime with red onion and aji chili, plated the classic Peruvian way 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.
Ingredients
- 1 lb very fresh, sushi-grade firm white fish (sea bass or halibut), diced small
- 1 cup fresh lime juice (about 8-10 limes)
- 0.5 red onion, thinly sliced
- 1 aji amarillo chili or jalapeño, minced
- 2 tbsp chopped cilantro
- 1 clove garlic, minced
- 2 small sweet potatoes, boiled and sliced
- 1 cup cooked corn kernels
- salt, to taste
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
Instructions
- 1Place the diced fish in a glass or ceramic bowl (avoid reactive metal). Add lime juice, garlic, and a generous pinch of salt.
- 2Toss gently and refrigerate 15-20 minutes, until the fish turns opaque and firms up.
- 3Just before serving, fold in the sliced red onion, chili, and cilantro.
- 4Taste and adjust salt and lime juice as needed.
- 5Plate the ceviche alongside the boiled sweet potato slices and corn kernels.