Ceviche* Recipe

Inspired by CHICA Miami

Time45m

Serves4

White Fish, Leche de Tigre, Clásica, Red Onion, Sweet Potato, Serrano Pepper, Cilantro

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Ingredients

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1
Prepare the Sweet Potato
Peel and dice the sweet potato into small cubes. Boil in salted water for about 10-15 minutes until tender. Drain and set aside to cool.
2
Prepare the Fish
Cut the white fish into small cubes (about 1/2 inch). Place the fish in a bowl and add lime juice, ensuring the fish is fully submerged. Cover and refrigerate for 15-20 minutes until the fish is opaque and 'cooked' by the acid.
3
Prepare Vegetables
While the fish is marinating, thinly slice the red onion and serrano pepper. Chop the cilantro finely.
4
Combine Ingredients
Once the fish is ready, drain excess lime juice if desired (leave some for flavor). Add the red onion, serrano pepper, chopped cilantro, and salt to the fish. Toss gently to combine.
5
Serve
Plate the ceviche with a side of sweet potato cubes. Garnish with additional cilantro if desired. Enjoy immediately.