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Fish, Americas

Fish ceviche with sweet potato and corn

Fish ceviche with sweet potato and corn is a Peruvian dish for 4 people, ready in 30 minutes, easy to make, for about €4.80 per person. Raw fish is marinated in lime juice with onion, chili, and cilantro, then served with soft sweet potato and corn. The key to success is serving it within five minutes of mixing, so the fish stays tender.

Tonight, Peru's great classic, fresh fish marinated in lime, with sweet potato and corn for balance.

Fish ceviche with sweet potato and corn
Total time
30 min
Difficulty
Easy
Cost per person
€4.80
Calories per person
410 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer

Ceviche is first about texture, raw fish that turns almost pearly from the lime juice, firm but never rubbery if you time it right. The lime marinade, called leche de tigre, carries a little heat from the chili and garlic, while cilantro adds a green, fresh note. Sweet potato and corn soften each bite and round out the plate.

This is a spring or summer recipe, best served well chilled, perfect for a light dinner between adults or a casual shared starter. It calls for genuinely fresh fish and some last minute timing, so it works better as a weekend project than a rushed weeknight dinner. Kids used to milder flavors might find the acidity and heat a bit much.

The ingredients

4 people

Fish counter

  • Very fresh white fish 600 g

Fruits and vegetables

  • Limes 8
  • Red onion 1
  • Yellow or green chili 1
  • Garlic 1 cloves
  • Fresh cilantro 6 sprigs
  • Sweet potatoes 2

Pantry

  • Canned sweet cornoften in the pantry 200 g
  • Saltoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Cook the peeled sweet potatoes in water, then cut them into rounds. 20 min

    Don't overcook them, they should stay firm as rounds.

  2. Thinly slice the red onion and rinse it under cold water.

    This bath makes it crisp and mild.

  3. Make the leche de tigre by mixing the lime juice, garlic, chili, half the cilantro, and salt.

    Use freshly squeezed juice, bottled juice tastes flat.

  4. Cut the fish into even cubes and pour the leche de tigre over it along with the onion. 5 min

    Choose fish bought the same day and ask for it to be suitable to eat raw.

  5. Serve the ceviche with the sweet potato, corn, and the remaining cilantro.

    Sip a bit of the marinade, it's the best part.

Our tips to get it right

  • Pick a firm red onion and slice it paper thin, that's what makes it pleasant to bite into in the ceviche.
  • Taste the chili before adding all of it, yellow and green chilies vary a lot in heat depending on the batch.
  • Keep the marinade in the fridge until the very last moment, the fish keeps cooking in the lime juice even when cold.

The variations

  • Swap the white fish for raw peeled shrimp, the marinating time stays the same.
  • For a fish free version, use hearts of palm or mushrooms marinated in the same lime mixture.
  • To save time, use pre cooked vacuum packed sweet potato and ready to use drained corn.

What to serve it with

  • Homemade sweet potato chips
  • Sliced avocado on the side
  • Ice cold light beer

Storage

Ceviche doesn't keep, eat it within the hour after preparing it. Never freeze it once marinated. If you want to prep ahead, cut the fish and make the lime marinade separately, then combine just before serving.

Questions about this dish

Can you make ceviche ahead of time?

No, the fish keeps cooking in the lime juice and would turn too firm after a few hours. Prep the ingredients separately instead and mix them right before serving.

Which fish works best for ceviche?

A firm white fish like sea bass, bream, or cod works well. The main thing is that it's very fresh and bought the same day, ideally labeled safe to eat raw.

Can you replace the cilantro if you don't like it?

Yes, flat leaf parsley works as a substitute, the flavor will be less distinctive but still fresh. The dish mainly relies on lime juice and chili for its balance.

Can ceviche be frozen?

No, once marinated the fish can't be frozen, its texture would be completely ruined. Only raw, unmarinated fish can be frozen beforehand if the label allows it.

How long does it take to make a fish ceviche with sweet potato and corn?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a fish ceviche with sweet potato and corn?

About 410 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fish ceviche with sweet potato and corn cost?

About €4.80 per serving, or €19.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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