Citrusy Peruvian Leche de Tigre Ceviche with Sweet Potato
A vibrant and refreshing South American delicacy
Experience the zesty and fresh flavors of the iconic Peruvian ceviche, enhanced with the citrusy leche de tigre and served alongside tender sweet potatoes for a perfect balance of flavors.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Ceviche Fish
For the Leche de Tigre
For the Sweet Potato
For the Garnish
Preparation
Marinating the Fish
Combine fish and seasonings
In a large bowl, combine the diced fish, salt, and pepper.
Add citrus and aromatics
Add lime juice, lemon juice, garlic, minced chili, sliced onion, and cilantro.
Marinate
Mix well, cover, and refrigerate for 45 minutes to 1 hour.
Do not over-marinate the fish to prevent it from becoming mushy. Taste after marination and adjust lime juice as needed.
Preparing the Sweet Potato
Preheat oven
Preheat oven to 400°F (200°C).
Toss with oil and salt
Toss sweet potato cubes with olive oil and salt on a baking sheet.
Roast
Roast for 20-25 minutes, until tender, flipping halfway through.
Cooking Process
Marination
Allow the fish to marinate in the citrus juices for the specified time for optimal flavor absorption.
Roasting
Make sure sweet potatoes are evenly spread on the baking sheet for uniform roasting.
Mixing
Toss the marinated fish gently with its marinade before serving.
Plating & Serving
Citrusy Peruvian Leche de Tigre Ceviche with Sweet Potato
Citrusy Peruvian Leche de Tigre Ceviche with Sweet Potato
Arrange and Serve
Arrange the ceviche in shallow bowls or plates, surrounded by roasted sweet potatoes. Garnish with sliced red onion and cilantro leaves, and serve with lime wedges on the side.