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This recipe epitomizes what a great ceviche should be—crunchy, sweet, savory, tart, and rich all in
one bite. Corvina, a type of sea bass, is the most widely used fish in South America for ceviche, and
is very forgiving for the novice. Its firm, lean flesh holds up better to acid and is easy to either thinly
slice or dice.
The combination of sweet potato and raw marinated fish is common in Peru, although there the
potato might be roasted whole, sliced, and served fanned at the edge of a plate of ceviche similar to
this crunchy, tart version. As you eat the marinated fish, pull away bites of sweet potato from the
edge of the dish and enjoy both components at once. Don’t be swayed to leave out the sweet potato
garnish—you must try both the tart, firm fish and the potato in the same bite to really understand
and savor how they work together. Leftover sweet potatoes make a great side dish for spicy foods.
yield: 6 servings
candied sweet potatoes
pound peeled sweet
potatoes, cut into
1 ⁄4-inch dice
cup pure maple syrup
cup freshly squeezed
cup very finely diced
3 tablespoons finely diced
cup fresh celery juice
1 tablespoon salt
2 teaspoons aji amarillo paste
(see page 121)
3 tablespoons chopped fresh
cup whole cilantro leaves
1 pound skinless corvina
fillet, blood line removed
and cut into 1 ⁄ 2 -inch dice
To make the candied sweet potatoes, put the
In a nonreactive bowl, whisk together the
sweet potatoes, syrup, and 3/4 cup water in
marinade ingredients until well combined.
a small saucepan and bring to a boil over
Add the corvina and toss to combine. Add
medium-high heat. Reduce the heat to main-
the celery, red onion, and chopped cilantro
tain a gentle simmer and cook until the pota-
and mix well.
toes are soft but still hold their shape, about
Transfer the ceviche to individual glasses
or a large shallow bowl. Place about 1 cup of
Drain the potatoes, reserving the syrup, and
the candied sweet potatoes on the sides of
let cool. Once the potatoes are at room tem-
the glasses or bowl and top with the cilantro
perature, put them back in the cooled syrup
leaves. Serve immediately.
to store in the refrigerator until ready to use.
Drain the potatoes well before using. You
should have about 2 cups.
the great ceviche book
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