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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.

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

Instructions

  1. Place the diced fish in a glass or ceramic bowl (avoid reactive metal). Add lime juice, garlic, and a generous pinch of salt.
  2. Toss gently and refrigerate 15-20 minutes, until the fish turns opaque and firms up.
  3. Just before serving, fold in the sliced red onion, chili, and cilantro.
  4. Taste and adjust salt and lime juice as needed.
  5. Plate the ceviche alongside the boiled sweet potato slices and corn kernels.