Peruvian Ceviche Bowl
Raw fish or seafood cured in citrus juice with onion, cilantro, and chili. Served chilled in a bowl with swappable proteins and vegetable sides.
Ingredients
Method
Dice the fish or seafood into ½-inch cubes and place in a bowl.
Pour fresh lime juice over the fish; add salt and black pepper. Stir gently to combine.
Let the fish cure in the lime juice for 20–30 minutes at room temperature or refrigerator until the protein is opaque and firm.
While the fish cures, thinly slice the red onion and chop the cilantro and jalapeño.
Dice the cucumber, slice or dice the avocado, roast or boil and dice the sweet potato.
Gently fold the red onion, cilantro, and jalapeño into the cured fish and its liquid.
Divide the ceviche among bowls and arrange cucumber, avocado, corn, and sweet potato around or on top.
Drizzle with olive oil if desired and serve immediately while chilled.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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