5-Ingredient Peruvian Ceviche with Sweet Potato

Ingredients

• id: white_fish metric: 500g imperial: 1.1 lb name: fresh white fish fillet (snapper, halibut, or sea bass)

• id: limes metric: 8-10 limes imperial: 8-10 limes name: fresh limes, juiced (about 200ml juice)

• id: red_onion metric: 1 medium imperial: 1 medium name: red onion, very thinly sliced

• id: sweet_potato metric: 2 medium imperial: 2 medium name: orange sweet potato

• id: aji_amarillo metric: 2 peppers imperial: 2 peppers name: aji amarillo chili (or 1 jalapeño as substitute)

Instructions

1. Roast the {sweet_potato} at 200°C (400°F) for 45 minutes until tender. Let cool, then peel and slice into rounds. This can be done hours ahead and served at room temperature.

2. Cut the {white_fish} into 2cm cubes, removing any bones or skin. The fish must be sushi-grade fresh as it won't be cooked with heat.

3. Finely mince the {aji_amarillo} chili, removing seeds for less heat if desired. Slice the {red_onion} as thinly as possible - a mandoline works best.

4. In a non-reactive bowl, combine the fish cubes with the lime juice from the {limes}. The acid will "cook" the fish, turning it opaque. Let sit for 15-20 minutes, stirring occasionally.

5. Add the minced chili and sliced red onion to the fish. Season with salt and let cure for another 10-15 minutes until the fish is completely opaque and firm.

6. Taste and adjust seasoning with more lime juice or salt as needed. Serve immediately with the roasted sweet potato slices alongside for the authentic Peruvian experience.

Tips

Fish Freshness: Use only the freshest, sushi-grade fish available. The acid cures but doesn't kill bacteria like heat does, so quality is paramount.

Lime Juice Power: Use fresh lime juice only - bottled won't provide the acidity needed to properly "cook" the fish. You need enough to fully submerge the fish.

Chili Substitute: Aji amarillo provides authentic Peruvian flavour with moderate heat. Jalapeño or serrano peppers can substitute but will change the flavour profile.

Timing is Key: Don't over-cure the fish - 25-35 minutes total is perfect. Longer will make the fish tough and rubbery.

Sweet Potato Role: The sweet potato provides a creamy, mild contrast to the acidic, spicy ceviche - it's traditional and essential to the dish.

Serving Notes: Serve in chilled bowls with the sweet potato on the side. Traditionally garnished with a few kernels of corn and perhaps some fresh coriander leaves.