Peru · Fish · No. 371
Peruvian-Style Fish Ceviche with Sweet Potato and Corn
A single portion of Peruvian cooking, ready in 21 minutes with 9 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Use fish sold for eating raw, or fish that has been frozen first (check the label). The lime juice firms the fish but does not cook it.
- 2
Boil the sweet potato and corn in salted water for 10–12 minutes until tender, then drain and cool slightly.
- 3
Toss the diced fish with the lime juice, red onion, chilli and salt.
- 4
Leave to marinate in the fridge for 8–10 minutes, until the fish turns opaque and firms up.
- 5
Stir through the coriander and serve with the sweet potato and corn alongside.
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