Ceviche with Corn and Sweet Potatoes

Name: Ceviche with Corn and Sweet Potatoes
Total time: 30 min
Ingredients: 1/2 cup freshly squeezed lime juice; 2 tablespoons ají amarillo chile paste; 2 tablespoons finely minced yellow onion; 1/4 teaspoon kosher salt; 1/2 small red onion, thinly sliced; 1 medium sweet potato, peeled and cut into 1/2-inch cubes; 1 ear of fresh corn, shucked; 1 pound flounder, sole or fluke fillets, cut into 1/2-inch cubes; 2 tablespoons finely chopped fresh cilantro leaves

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Total: 30 minutes

Servings: 5

Author : Kate Winslow

Ingredients

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1/2 cup freshly squeezed lime juice2 tablespoons ají amarillo chile paste2 tablespoons finely minced yellow onion1/4 teaspoon kosher salt1/2 small red onion, thinly sliced1 medium sweet potato, peeled and cut into 1/2-inch cubes1 ear of fresh corn, shucked1 pound flounder, sole or fluke fillets, cut into 1/2-inch cubes2 tablespoons finely chopped fresh cilantro leaves

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Instructions

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Step 1

In a large bowl, whisk together the lime juice, chile paste, yellow onion and salt. Set aside.

Step 2

Soak the red onion in a small bowl of cold water for 5 minutes. Drain well.

Step 3

Meanwhile, steam the sweet potato on a steamer rack set over boiling water, covered, until tender, 5 to 7 minutes. Drain well and set aside to cool.

Step 4

Cook the ear of corn in a pot of boiling water until crisp-tender, 3 to 5 minutes. Transfer to a platter. When cool enough to handle, cut the kernels from the cob.

Step 5

Stir the fish into lime juice mixture, along with the red onion, cooled sweet potatoes, corn and cilantro. Stir to combine. Refrigerate for at least 30 minutes before serving.