Fish ceviche with sweet potato peruvian style

Peruvian recipes





In this recipe, Peruvian ceviche is present at the table as master of ceremonies for all those who want to taste the magnificent cuisine of the Latin American country. A dish different from the classic that has become an international delicacy, in a delight of thousands of homes not only Latin Americans, but it has broken borders and escapes free because it has reached the category of “universal food”.

Ingredients Preparation Share


  • 0.5 kg of tilipa
  • 0.5 kg cebolla roja
  • 0.75 kg jugo de limón
  • 2 tablespoon of Ají amarillo congelado
  • 0.25 tablespoon of chopped garlic
  • 1 pizca of Complete Seasoning
  • 0.25 cup coriander
  • 2 units sweets potatoes
  • 1 fresh coriander leaves
  • 4 segments of lemon


  1. In glass bowl, gently toss together fish, red onion, lemon juice, pepper paste, garlic and seasoning until combined. Transfer to large, resealable, plastic bag; refrigerate, turning once halfway through, until fish is opaque throughout, about 20 minutes.
  2. Gently stir chopped cilantro into ceviche just before serving; serve on platter with sweet potato rounds. (Alternatively, divide among 4 plates.) Garnish with cilantro leaves and lime wedges.

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