Gourmet Gluten-Free Peruvian Ceviche with Sweet Potato Crisps & Avocado Salsa

Allergens

Fish, Avocado (tree nut allergy)

Ingredients

• 1. 1 pound fresh white fish fillet, cut into cubes (e.g., sea bass, snapper) 2. 1/2 cup fresh lime juice 3. 1/4 cup red onion, finely chopped 4. 1 cup red bell pepper, diced 5. 1/2 cup cilantro leaves, finely chopped 6. 1 avocado, diced 7. 2 sweet potatoes, sliced into thin rounds 8. 1 tablespoon olive oil 9. Salt and pepper, to taste 10. 1 teaspoon aji amarillo paste (optional)

Instructions

1. In a large mixing bowl, combine the fish, lime juice, red onion, red bell pepper, cilantro leaves, and aji amarillo paste if using. Mix well, cover, and refrigerate for 30 minutes to marinate.
2. While the fish is marinating, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
3. Toss the sweet potato rounds in olive oil, salt, and pepper, then arrange them in a single layer on the prepared baking sheet. Bake for 15 20 minutes or until crispy and golden brown. Remove from oven and let cool.
4. In a small bowl, combine the avocado, lime juice, red onion, cilantro, and salt to make the salsa. Set aside.
5. After the fish has marinated, drain any excess liquid and serve immediately with sweet potato crisps and avocado salsa.

Chef’s Insight

To intensify the aroma, let the fish marinate longer for a bolder flavor.

Notes

For a spicier dish, increase the amount of aji amarillo paste or add other Peruvian chilies.