Ceviche Clásico with Leche de Tigre, Sweet Potato and Corn

Steps

1. Step 1

   Heat the oven to 425°F. Toss the sweet potato rounds with the olive oil and a good pinch of salt, spread them on a baking sheet in a single layer, and roast until tender and lightly browned at the edges, about 25 minutes, flipping once halfway. Set aside to cool to room temperature.

   25 min · 425°F

   • 1 medium sweet potato (about 12 oz)
   • 1 tbsp olive oil
   • salt
2. Step 2

   While the sweet potato roasts, bring a small pot of salted water to a boil. Add the corn and cook 3 minutes, then drain and rinse under cold water. Set aside.

   5 min

   • 1 cup corn kernels, fresh or frozen
3. Step 3

   Put the sliced red onion in a bowl of ice water and let it sit for 10 minutes to mellow its bite. Drain well and pat dry.

   10 min, hands-off

   • 1 small red onion
4. Step 4

   Make the leche de tigre: in a blender, combine the lime juice, the 2 oz of chopped fish, garlic, ginger, ají amarillo paste, cilantro stems, cold water and 1 tsp salt. Blend on high for about 20 seconds, until smooth and pale. Pour through a fine strainer into a bowl and chill in the refrigerator until you're ready to serve.

   5 min

   • 3/4 cup fresh lime juice (about 8 limes)
   • 2 oz sea bass or tilapia fillet
   • 1 clove garlic
   • 1 piece fresh ginger (1/2 inch)
   • 1 tbsp ají amarillo paste
   • 2 tbsp cilantro stems
   • 2 tbsp cold water
   • 1 tsp salt
5. Step 5

   Pat the cubed fish dry and put it in a cold metal or glass bowl. Season with a pinch of salt, add the minced chile, and pour over the strained leche de tigre. Stir gently and let cure for 3 to 5 minutes, just until the outside of the fish turns opaque and the inside is still slightly translucent. Longer and it turns chalky.

   5 min

   • 1 1/4 lb skinless sea bass or tilapia fillet
   • 1 ají limo or red chile
   • salt
6. Step 6

   Fold in the drained red onion and the chopped cilantro. Taste and add salt if it needs it.

   2 min

   • 1 small red onion
   • 3 tbsp cilantro leaves
   • salt
7. Step 7

   Lay the sweet potato rounds across four chilled shallow bowls or plates. Spoon the fish and onion over them, scatter the corn around, and pour the remaining leche de tigre from the bowl over everything. Serve right away.

   5 min

   • 1 medium sweet potato (about 12 oz)
   • 1 cup corn kernels, fresh or frozen

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026