A Taste of Peru: Ceviche with Sweet Potato and Corn

Ingredients:

For the Ceviche:

• 1 lb (450 g) firm white fish fillets (such as snapper or tilapia)
• 1 cup freshly squeezed lime juice (about 8-10 limes)
• 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
• 1 red onion, thinly sliced
• 2 cloves garlic, minced
• 1-2 serrano or jalapeño chilies, thinly sliced (adjust to taste)
• 1 cup fresh cilantro, chopped
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 tablespoon olive oil

For the Sweet Potato and Corn:

• 1 large sweet potato, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• 1 tablespoon olive oil
• Salt and pepper, to taste

Garnishes and Accompaniments:

• Lettuce leaves or chicory, for serving
• Additional lime wedges, for serving
• Sliced avocado (optional)
• Peruvian corn (can substitute with regular corn)
• Cooked quinoa or tostones (optional)

Preparation Steps:

1. Preparing the Fish

Start by ensuring that your fish fillets are as fresh as possible. Rinse the fillets under cold water and pat them dry with paper towels. Using a sharp knife, cut the fish into bite-sized cubes. Place the fish in a large mixing bowl.

2. Marinating the Fish

In a separate bowl, combine the lime juice and lemon juice. Pour this mixture over the fish, making sure it's completely covered. Cover the bowl with plastic wrap and refrigerate for 15-20 minutes. The acid from the citrus will "cook" the fish, turning it opaque.

3. Preparing the Sweet Potato and Corn

While the fish is marinating, prepare the sweet potato and corn. Heat olive oil in a skillet over medium heat. Add the diced sweet potato and cook, stirring occasionally, until tender and slightly caramelized, about 10-12 minutes. Add the corn kernels and cook for an additional 3-4 minutes until heated through. Season with salt and pepper to taste. Set aside to cool.

4. Assembling the Ceviche

After the fish has marinated, drain it from the citrus juice. In a large bowl, combine the marinated fish with the sliced red onion, minced garlic, and sliced chilies. Add the chopped cilantro, ground cumin, salt, and pepper. Drizzle with olive oil and toss gently to combine.

5. Incorporating Sweet Potato and Corn

Fold the cooked sweet potato and corn into the ceviche mixture. The sweet potato adds a pleasant contrast to the tangy, spicy ceviche, while the corn provides a satisfying crunch. Gently mix until everything is well combined.

6. Serving

Arrange lettuce leaves or chicory on serving plates. Spoon the ceviche mixture over the greens. Garnish with additional lime wedges and avocado slices, if desired. Serve immediately with optional sides such as cooked quinoa or tostones.

This Peruvian ceviche with sweet potato and corn is not just a dish; it's an experience. The combination of bright citrus flavors, spicy chilies, and the subtle sweetness of the sweet potato creates a harmonious balance that delights the senses. Each bite offers a refreshing taste of Peru, making it a perfect dish for any time of the year, whether you're hosting a summer gathering or enjoying a light, healthy meal.

Disclaimer: The recipes shared on this blog are intended for informational and entertainment purposes only. We do our best to ensure accuracy, but ingredient and preparation variations can alter results. Please use caution and consult a medical professional if you have dietary restrictions or health concerns. The blog and its authors are not liable for any adverse effects or consequences resulting from the use of the recipes provided. Always prioritize your health and safety when cooking.