Peruvian Fish Ceviche with Sweet Potato
Total Time
20m
Prep Time:20m
Yields:4 Servings
Ingredients
1 lb.
tilapia or any firm-fleshed whitefish (try sea bass, fluke, flounder), cubed
½
small red onion, thinly sliced
¾ cup
¼ tsp.
¼ cup
chopped fresh cilantro
2
medium sweet potatoes, cooked and sliced into ¼-inch rounds
Fresh cilantro leaves
Lime wedges
Directions
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.
Appetizer
Veracruz-Style Scallop Ceviche
Appetizer
Shrimp Ceviche Ecuadorian Style
Appetizer
Peruvian Fish Ceviche
Appetizer
Ceviche in Spicy Red Sauce
Appetizer
Shrimp Ceviche with Avocado
Appetizer
Coconut Shrimp Ceviche
• Serve ceviche with corn as well, if desired.
• Adjust the heat by adding additional pepper paste to taste.
GOYA® HIGHLIGHTS
Tasty creations & seasonal delights
Plan Your Weekly Menu Today
Discover easy plant-based recipes and prepare them in advance. Perfect to enjoy any day of the week, for lunch or dinner.
Learn More
Join La Cocina Goya®
Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.
Create Account0
0 Reviews
Peruvian Fish Ceviche with Sweet Potato
Prep Time 20m
Total time 20m
Yields: 4 Servings
Ingredients
1 lb.
tilapia or any firm-fleshed whitefish (try sea bass, fluke, flounder), cubed
½
small red onion, thinly sliced
¾ cup
¼ tsp.
¼ cup
chopped fresh cilantro
2
medium sweet potatoes, cooked and sliced into ¼-inch rounds
Fresh cilantro leaves
Lime wedges
Directions
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.
