Peruvian-Style Ceviche (with Leche de Tigre) Recipe

Cut the fresh fish into small cubes and place in a bowl.

Squeeze citrus juice over the fish until fully submerged.

Add finely chopped red onion and mix gently.

Incorporate chopped cilantro and minced habanero to taste.

Season with salt and pepper, adjusting to preference.

Let the mixture marinate in the refrigerator for 15-20 minutes.

Meanwhile, peel and slice the sweet potato into rounds.

Boil the sweet potato in salted water until tender, about 10-15 minutes.

Drain the sweet potato and let it cool.

Prepare corn by boiling or grilling until tender.

Slice avocado and set aside for serving.

Once the fish is opaque, taste and adjust seasoning if necessary.

Serve the ceviche in bowls with sweet potato, corn, and avocado on the side.

Garnish with additional cilantro and lime wedges.

Dietary

Allergens