Peruvian Fish Ceviche with Sweet Potato

Name: Peruvian Fish Ceviche with Sweet Potato
Prep time: 20M
Total time: 20M
Yield: 4 Servings
Cuisine: South America
Ingredients: 1 lb. tilapia or any firm-fleshed whitefish (try sea bass, fluke, flounder), cubed; ½ small red onion, thinly sliced; ¾ cup GOYA® Lemon Juice; 2 tbsp. GOYA® Aji Amarillo - Yellow Hot Pepper Paste; ¼ tsp. GOYA® Minced Garlic; 1 Pinch GOYA® Sazonador Total; ¼ cup chopped fresh cilantro; 2 medium sweet potatoes, cooked and sliced into ¼-inch rounds; Fresh cilantro leaves; Lime wedges

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Total Time

20m

Prep Time:20m

Yields:4 Servings

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Ingredients

1 lb.

tilapia or any firm-fleshed whitefish (try sea bass, fluke, flounder), cubed

small red onion, thinly sliced

¾ cup

GOYA® Lemon Juice

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2 tbsp.

GOYA® Aji Amarillo – Yellow Hot Pepper Paste

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¼ tsp.

GOYA® Minced Garlic

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GOYA® Sazonador Total

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¼ cup

chopped fresh cilantro

medium sweet potatoes, cooked and sliced into ¼-inch rounds

Fresh cilantro leaves

Lime wedges

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Directions

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Step 1

In glass bowl, gently toss together fish, red onion, lemon juice, pepper paste, garlic and seasoning until combined. Transfer to large, resealable, plastic bag; refrigerate, turning once halfway through, until fish is opaque throughout, about 20 minutes.

Step 2

Gently stir chopped cilantro into ceviche just before serving; serve on platter with sweet potato rounds. (Alternatively, divide among 4 plates.) Garnish with cilantro leaves and lime wedges.

• Serve ceviche with corn as well, if desired.

• Adjust the heat by adding additional pepper paste to taste.

Products in this Recipe

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Lemon Juice

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Aji Amarillo – Yellow Hot Pepper Paste

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Minced Garlic

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Sazonador Total

• Serve ceviche with corn as well, if desired. • Adjust the heat by adding additional pepper paste to taste.

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