Peruvian Ceviche


Peruvian Ceviche

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Warmer weather is calling for Peruvian Ceviche! Get your hands on the freshest white fish, tangy citrus, zesty red onion, creamy coconut milk, and vibrant sweet potatoes.


1 lb. fresh white fish (such as tilapia or halibut), cut into small bite-sized pieces

1 cup fresh lime juice

1/2 cup coconut milk

1/2 red onion sliced thin

1 jalapeno pepper, seeded and finely chopped

1 fresno chili pepper, seeded and finely chopped

1 small sweet potato, peeled and diced into slices

1 small sweet potato, baked

1 cup vegetable oil


Black pepper

Cilantro leaves for garnish


In a large mixing bowl, lime juice, coconut milk, jalapeno, red onion and fresno chili.

Season with salt and black pepper to taste, and mix well. Let sit for 1 hour, Strain the vegetables then add the fish.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or until the
fish is opaque and “cooked” by the acid in the lime juice.

While the ceviche is marinating, heat the vegetable oil in a large saucepan over medium-high heat. Add the diced sweet potato to the hot oil and fry until golden and crispy, about 5-7 minutes. Use a slotted spoon to transfer the sweet potato chips to a plate lined with paper towels and sprinkle with salt.

To serve, spoon the ceviche into bowls or glasses and top with the crispy sweet potato chips.

Garnish with cilantro leaves fresh chili and jalapeno.