Ceviche Recipe

Prep and fry

Peel the sweet potatoes and use a mandoline or sharp knife to cut very thin slices (1.5–2 mm) or into matchstick julienne for crunch. Rinse the cut sweet potato pieces under cold water to remove surface starch, then dry thoroughly on clean kitchen towels or paper towels.

Heat oil in a heavy-bottomed pot or deep fryer to 175°C (350°F). Fry the sweet potato slices in small batches so they don't stick together and the oil temperature remains stable. Fry until golden and crispy, about 2–4 minutes depending on thickness.

Use a slotted spoon to transfer fried sweet potatoes to a paper towel–lined tray. Immediately season with fine sea salt and a light dusting of ground cumin if using. Keep warm or at room temperature in a single layer so they remain crisp.

Combine fish stock (or cold water), 60 ml lime juice, orange juice, smashed garlic, peeled ginger, cilantro stems, sea salt, black pepper and light olive oil in a blender. Blend on high until smooth, about 30–45 seconds.

Taste and adjust acidity or salt: add up to 15–30 ml more lime juice if you want a brighter, more acidic leche de tigre. Strain the blended mixture through a fine mesh sieve into a bowl to remove solids, pressing to extract liquid. Chill briefly if needed. Reserve about 2–3 tbsp per serving to spoon over the plated ceviche and keep remaining marinade to continue 'cooking' the fish if desired.

Prepare the fish: pat the fish dry and cut into uniform 1/2-inch (1–1.5 cm) cubes. Place the fish in a nonreactive bowl.

Add 200 ml fresh lime juice, 30 ml lemon juice, 1.5 tsp kosher salt, 1/2 tsp black pepper, finely diced shallot, and minced aji amarillo or jalapeño to the bowl with fish. Mix gently to combine. Let the fish marinate in the refrigerator for 10–15 minutes for a lightly 'cooked' texture. For firmer 'cooked' fish, marinate up to 30 minutes, but do not over-marinate or the fish will become tough.

After the initial marination, drain off about half of the citrus (reserve if you prefer a less acidic presentation). Fold in about 2–3 tbsp of the prepared leche de tigre to infuse additional flavor and aromatics. Add chopped cilantro and thinly sliced red onion; gently mix to combine.

Cut the ripe avocado in half, remove the pit, and slice or dice the flesh. Toss the avocado pieces very gently with a pinch of salt and a teaspoon of lime juice to prevent browning.

To assemble (per 4 servings): divide avocado among 4 chilled shallow plates or bowls, spoon the marinated fish on top or beside the avocado, and drizzle 1–2 tbsp of reserved leche de tigre over each portion. Garnish with extra cilantro leaves, microgreens if using, and a few thin slices of red onion.

Finish each plate with a small handful of crispy sweet potatoes alongside or on top for crunch. Serve immediately so the sweet potatoes remain crisp. Provide extra leche de tigre at the table for those who want more acidity.