Peruvian ceviche

Name: Peruvian ceviche
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Peruvian
Ingredients: 1 large sweet potato, thinly sliced; 2 tbsp(30ml) olive oil; 500g (1.1 lbs) fresh white-fleshed fish (like snapper), diced into large chunks; 3 limes; salt, to taste; 1/2 red onion, thinly sliced; 1 Habanero pepper, seeds removed and finely diced; small handful of coriander (cilantro), finely chopped; small knob of ginger, finely grated; 1 tbsp (15ml) Aji Amarillo (Peruvian yellow pepper paste) or a vinegar-based hot sauce as a substitute

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Peruvian ceviche

Ingredients

1 large sweet potato, thinly sliced
2 tbsp(30ml) olive oil
500g (1.1 lbs) fresh white-fleshed fish (like snapper), diced into large chunks
3 limes
salt, to taste
1/2 red onion, thinly sliced
1 Habanero pepper, seeds removed and finely diced
small handful of coriander (cilantro), finely chopped
small knob of ginger, finely grated
1 tbsp (15ml) Aji Amarillo (Peruvian yellow pepper paste) or a vinegar-based hot sauce as a substitute

Directions

Begin by roasting the sweet potato slices. Preheat your oven to 180°C (356°F). Lay the sweet potato slices on a baking tray, drizzle with olive oil, and season with salt. Roast in the oven for about 20 minutes or until cooked through.
In a mixing bowl, combine the diced fish with the juice of the limes and a pinch of salt. Mix well and let it sit for 5 minutes to marinate.
Then add the red onion, Habanero, coriander, ginger, and Aji Amarillo paste to the fish. Mix everything together thoroughly.
To serve, place the ceviche alongside the cooked sweet potatoes. Enjoy!