Fish Ceviche with Sweet Potato and Corn
A Peruvian dinner sized for one person, ready in 22 minutes.
Per portion
Calories from protein 31%, carbs 63%, fat 6%. Estimated from the ingredients.
Roughly £3.50 a portion.
Method
- 1
Use fish sold for eating raw, or fish that has been frozen first (check the label). The lime juice firms the fish but does not cook it.
- 2
Boil the sweet potato and corn in salted water for 10–12 minutes until tender, then drain and cool slightly.
- 3
Cut a couple of wedges from one of the limes and keep them back, then toss the diced fish with the juice of the remaining limes, the red onion, chilli and salt.
- 4
Leave to marinate in the fridge for 8–10 minutes, until the fish turns opaque and firms up.
- 5
Stir through the coriander and serve with the sweet potato, corn and lime wedges alongside.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/fish-ceviche-with-sweet-potato-and-corn/
