Peruvian ceviche with a twist

By Diala Canelo

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Peru is a country with one of the most vibrant cuisines in South America, built on centuries of tradition while incorporating the flavours newcomers brought during the 1900s. There are countless varieties of potatoes and corn, ingredients that are a feature of Peruvian gastronomy. Seafood, from grilled fish to ceviche, can be found in many restaurants and cafés, especially in Lima. Ceviche is a dish of raw fish that gets “cooked” in lime juice, peppers, and onions. In Lima, a slice of sweet potato is often added.

This recipe is inspired not only by the ceviche I had while visiting Lima but by my stepfather, an avid home cook. One of his favourite things to make is ceviche, and it’s one of the first things he makes for me when I’m back in Dominican Republic.

SERVES

Ingredients

1 large sweet potato
675 grams skinless white fish fillets (such as tilapia, halibut, haddock)
1/2 large red onion, thinly sliced
1 sweet red pepper, thinly sliced
2 cloves garlic, thinly sliced
1/2 cup (125 millilitres) tightly packed fresh flat-leaf parsley leaves
1/2 teaspoon (2 millilitres) sea salt
1/2 teaspoon (2 millilitres) freshly cracked pepper
1 cup (250 millilitres) fresh lime juice (about 8 limes)
1 tablespoon (15 millilitres) extra-virgin olive oil
1 Thai chili pepper, thinly sliced (optional)

Directions

Peel the sweet potato and cut it in half lengthwise. Then cut the halves into one centimeter slices.
Transfer the sweet potatoes to a large saucepan. Cover with an inch or so of water and bring to a simmer over medium-high heat. Reduce the heat and simmer the potatoes until fork-tender, about 12 minutes. Drain the potatoes.
Chop the fish into 2.5 centimeter cubes and place in a large bowl. Add the sweet potatoes, red onion, red pepper, garlic, parsley, salt, black pepper, lime juice, olive oil, and chili pepper, if using. Toss to coat. Let marinate in the fridge until the fish begins to turn opaque, about 30 minutes.
Enjoy cold, on its own. Store in a covered container in the fridge for up to three days.