Ingredients
Scale
- 700–800 g firm white fish suitable for raw consumption, cut into cubes
- 150–200 ml freshly squeezed lime juice, adjusted to taste
- 1 large red onion, thinly sliced
- 1 small ají limo or another suitable fresh chili, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt, or to taste
- 1 medium sweet potato
- 1–2 ears of corn
- Lettuce leaves, optional
- Toasted corn (cancha), optional
- Extra cilantro and lime wedges, for serving
Instructions
- Boil the sweet potato until fork-tender and cook the corn according to its variety. Cool, slice, and refrigerate separately.
- Cut the chilled fish into evenly sized cubes and place them in a clean, nonreactive bowl.
- Thinly slice the red onion and finely chop the chili and cilantro.
- Season the fish with salt and gently toss.
- Add the freshly squeezed lime juice and mix carefully to coat the fish.
- Fold in the chili and most of the red onion.
- Add the chopped cilantro and adjust the seasoning to taste.
- Arrange the ceviche in chilled bowls and serve with the sweet potato, corn, and optional toasted corn.
- Serve promptly and follow appropriate guidance for raw seafood handling.
- Prep Time: PT20M
- Cook Time: PT15M
- Category: Seafood
- Method: Citrus-marinated
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving (approximately 250 g)
- Calories: 250 Kcal
- Sugar: 10 g
- Sodium: 480 mg
- Fat: 4 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 2.7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 45 mg