Whipped Potato Layer Cake With Ceviche Recipe

Time1h 20m

Serves6

Whipped potato layer cake with ceviche.

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Ingredients

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1
Prepare the Whipped Potato Layer Cake
1. Peel and cut the russet potatoes into chunks. Boil them in salted water until tender, about 15-20 minutes. Drain and return to pot.
2
2. Add butter, heavy cream, salt, and black pepper to the potatoes. Mash until smooth and creamy.
3
3. Stir in shredded cheddar cheese and chopped chives. Mix well.
4
4. In a greased baking dish, layer the whipped potato mixture, smoothing out each layer as you go. Bake at 350°F (175°C) for about 20-25 minutes until heated through and slightly golden on top.
5
Prepare the Ceviche
1. Dice the fresh fish into small cubes. Place in a bowl and cover with lime juice. Let it marinate in the refrigerator for 30 minutes to 'cook' the fish.
6
2. After marinating, add finely chopped red onion, diced tomato, chopped cilantro, minced jalapeño, and salt. Mix well to combine.
7
3. Refrigerate the ceviche for an additional 10 minutes before serving.
8
Assemble the Dish
1. Once the potato layer cake is ready, let it cool slightly before slicing.
9
2. Serve individual slices topped with the fresh ceviche.