How to make Peruvian-style salmon ceviche with sweet potatoes
I learned this recipe in a Peruvian restaurant in Argentina. It’s amazing because it’s fresh, a little spicy and different. You can select your fish from any local grocery store – just keep in mind that fish should look fresh and never have a strong ‘fishy’ smell. Also, the skin should never be damaged or scratched, and be sure the eyes of a whole fish are |shiny – never red or bloodshot. Finally, the flesh should be firm and strong, so if you press it, it should return to its original shape.
Ingredients (serves two) 300g fresh salmon 150g red onion 50g coriander 50ml lemon juice 50ml olive oil 20g red chilli 400g sweet potatoes 50g butter Thyme, salt and pepper Cress (optional)
Method 1 Peel and dice the sweet potatoes. 2 Sauté them in a pan with butter and thyme, before setting aside and leaving to cool. 3 Cut the salmon into small pieces, and chop the onion, chilli and coriander. 4 Combine the salmon and onion mixture in a bowl, before adding lemon juice, olive oil and seasoning. 5 Leave for 30 minutes. 6 To serve, arrange the sweet potatoes in a ring as the base, then top with the salmon ceviche.