Peruvian Fish Ceviche with Sweet Potato

Peruvian Fish Ceviche with Sweet Potato
Peruvian Fish Ceviche with Sweet Potato

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  • About this Recipe
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  • Ingredients
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1 lb.

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


small red onion, thinly sliced

¼ cup

chopped fresh cilantro


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

Fresh cilantro leaves

Lime wedges


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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.

Tip by La Cocina Goya

• Serve ceviche with corn as well, if desired.

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

New from Goya

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