Peruvian Ceviche with Spicy Sweet Potato Mash – A Paleo-Friendly Feast!

Allergens

Fish, Soy (in case of hidden soy in spice mixtures)

Ingredients

• 1 lb fresh white fish fillets (cod, halibut or snapper), cut into bite
• sized pieces
• 1 cup freshly squeezed lime juice
• 1/2 cup freshly squeezed lemon juice
• 1/4 cup freshly squeezed orange juice
• 1 medium red onion, thinly sliced
• 2 cups cherry tomatoes, halved
• 1/2 cup cilantro leaves, chopped
• 1 jalapeno pepper, finely diced
• 1 tsp ground cumin
• Salt and black pepper to taste
• 4 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp garlic powder

Instructions

1. In a large bowl, combine the fish pieces with the lime, lemon, and orange juices, red onion, jalapeno, cumin, salt, and pepper. Mix well and let it marinate in the refrigerator for 30 minutes.
2. While the fish is marinating, boil the sweet potatoes in a pot of water until fork tender, about 15 minutes. Drain and set aside.
3. In a pan over medium heat, add the olive oil and cook the cubed sweet potatoes until they are slightly golden brown and tender, about 10 minutes. Season with smoked paprika, chili powder, garlic powder, salt, and black pepper to taste. Mash the cooked sweet potatoes until smooth.
4. Remove the fish from the marinade and discard the liquid. Gently mix in the cherry tomatoes and cilantro leaves into the fish mixture.
5. Serve the ceviche alongside the spicy sweet potato mash, garnished with additional cilantro leaves for an extra burst of flavor.

Chef’s Insight

The tanginess of citrus juices in this dish helps to tenderize the fish, making it a unique and flavorful experience.

Notes

Adjust the spiciness to your preference by adding more or less jalapeno pepper.