Citrusy Peruvian Leche de Tigre Ceviche with Sweet Potato
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.
Preparation
Get these tasks done before you start cooking.
Marinating the Fish
- 1
Combine fish and seasonings
In a large bowl, combine the diced fish, salt, and pepper.
- 2
Add citrus and aromatics
Add lime juice, lemon juice, garlic, minced chili, sliced onion, and cilantro.
- 3
Marinate
Mix well, cover, and refrigerate for 45 minutes to 1 hour.
Tip: 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
- 1
Preheat oven
Preheat oven to 400°F (200°C).
- 2
Toss with oil and salt
Toss sweet potato cubes with olive oil and salt on a baking sheet.
- 3
Roast
Roast for 20-25 minutes, until tender, flipping halfway through.
How to Make Citrusy Peruvian Leche de Tigre Ceviche with Sweet Potato
Total time: 2 h · Yields 4 servings
- 1
Marination
Allow the fish to marinate in the citrus juices for the specified time for optimal flavor absorption.
- 2
Roasting
Make sure sweet potatoes are evenly spread on the baking sheet for uniform roasting.
- 3
Mixing
Toss the marinated fish gently with its marinade before serving.
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