Appetizer: Peru – Ceviche de halibut (Peruvian-style ceviche with halibut, ají amarillo and sweet potato)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

- 1 lb (450 g) halibut fillet, cut into 1/2-inch (1 cm) pieces
- 1/2 cup (120 ml) freshly squeezed lime juice (about 6 limes)
- 1 tbsp (15 g) ají amarillo paste
- 1 small red onion, thinly sliced
- 1 medium sweet potato, cooked, peeled and sliced
- 2 tbsp (30 ml) chopped fresh cilantro
- 1/2 tsp (3 g) kosher salt, or to taste
- Freshly ground black pepper to taste

Instructions

1. Place the halibut pieces in a nonreactive bowl and pour the lime juice over them so fish is fully submerged; stir in ají amarillo paste and a pinch of salt.
2. Let the fish marinate at room temperature, gently stirring once after 4 minutes; total marination 8–10 minutes until edges are opaque but center still tender.
3. Drain off about half the citrus (reserve if desired), then add the thinly sliced red onion and chopped cilantro; season with salt and pepper and toss gently.
4. Arrange slices of cooked sweet potato on a platter, spoon the ceviche atop or beside the sweet potato and serve immediately.