Peru’s emblem. Vibrant and full of character, it arrives at the table with that bright, spicy kick that awakens the palate and makes every bite worth it.
Place the sweet potato in a pot with most of the water and bring it to a boil. Cook for 10 minutes, add the corn, and continue for 10 to 12 minutes, until a knife slides into the sweet potato without making it fall apart and the corn is tender but still firm. Drain and let them cool while you prepare the ceviche.
Keep the fish thoroughly chilled and use a clean cutting board; it should be fresh fish suitable for raw consumption. Cut it into even cubes about 2 cm across. Slice the
Turn what you find into an experience you can actually bring to your kitchen.
Add the freshly squeezed lime juice to the fish and toss gently for 45 to 60 seconds, until the surface of the cubes looks pearly and lightly opaque while the fish remains firm and juicy. Fold in the red onion and toss a few more times; do not leave the ceviche sitting in the acid.
Serve the ceviche immediately with the sweet potato, corn, and toasted corn around it, keeping the fish chilled and the onion crisp. If the juices taste bright, the fish cubes are still firm, and each bite moves between acidity, heat, sweetness, and crunch, it is right where it should be. Done! Ceviche waits for no one—time to eat. 😌
