There are many ways to make a delicious ceviche but the Peruvian ceviche is one of the OGs!
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Category
Lunch
Servings
4
Prep time
30 minutes
Cook time
20 minutes
There are many ways to make a delicious ceviche but the Peruvian ceviche is one of my favourites!
Ingredients
- 1 large sweet potato, thinly sliced
- 2 tbsp(30ml) olive oil
- 500g (1.1 lbs) fresh white-fleshed fish (like snapper), diced into large chunks
- 3 limes
- salt, to taste
- 1/2 red onion, thinly sliced
- 1 Habanero pepper, seeds removed and finely diced
- small handful of coriander (cilantro), finely chopped
- small knob of ginger, finely grated
- 1 tbsp (15ml) Aji Amarillo (Peruvian yellow pepper paste) or a vinegar-based hot sauce as a substitute
Directions
Begin by roasting the sweet potato slices. Preheat your oven to 180°C (356°F). Lay the sweet potato slices on a baking tray, drizzle with olive oil, and season with salt. Roast in the oven for about 20 minutes or until cooked through.
- In a mixing bowl, combine the diced fish with the juice of the limes and a pinch of salt. Mix well and let it sit for 5 minutes to marinate.
- Then add the red onion, Habanero, coriander, ginger, and Aji Amarillo paste to the fish. Mix everything together thoroughly.
- To serve, place the ceviche alongside the cooked sweet potatoes. Enjoy!
