Ceviche has always been a favourite of mine. It packs so much flavour combining sweet, spicy, sour and savoury. It makes the perfect stater for your dinners and it is very easy to make. You can also give it another twist by replacing the mango with chestnut mushroom. Tip 1: as the flavours are quite strong, I recommend keeping the portions relatively small. Tip 2: do you have any leftover ceviche? Add some cooked quinoa and you’ll have a wonderful salad!
1 sweet potato
1 red onion
1 red chili
1 garlic clove
A small piece fresh ginger
A couple of coriander sprigs
Juice of 4 limes
2 teaspoons ají amarillo (Peruvian yellow chili paste)
- Make a few cut in the potato, wrap it in aluminium foil and bake in the oven at 200C, about 35 minutes or until completely cooked. Once cooked, peel and cut into cubes of about 1,5 cm.
- Peel and cut the mango like the potato.
- Finely slice the onion and put in a bowl of ice-cold water for about 5 minutes to remove the sharpness. Strain and dry with a kitchen towel or kitchen paper.
- For the marinade, combine the lime juice, garlic clove (peeled and cut into 3-4 pieces), ginger root (peeled and cut in half) and the coriander sprigs (roughly chopped). Stir and leave to infuse for about 5 minutes.
- Remove the garlic and ginger from the marinade. Mix in the marinade with the potatoes and mango and serve immediately.