Ceviche with Avocado and Sweet Potato Recipe

Ingredients :

Serves 6 as a starter

• 500-675g / 1¼-1½lb white fish fillets, skinned

• 1 red onion, thinly sliced

• pinch of dried red chili flakes

• grated rind of 1 small lime and juice of 5 limes

• 450-500g / 1-1¼lb sweet potatoes

• 75ml / 5 tbsp mild olive oil

• 15-25ml / 1-1½ tbsp rice vinegar

• 2.5ml / ½ tsp ground toasted cumin seeds

• ½-1 fresh red or green chili, seeded and finely chopped

• 1 large or 2 small avocados, peeled, stoned (pitted) and sliced

• 225g / 8oz peeled cooked prawns (shrimps)

• 45ml / 3 tbsp chopped fresh coriander (cilantro)

• 30ml / 2 tbsp chopped roasted peanuts

• salt and freshly ground black pepper

Method :

1. Cut the fish fillets into strips or chunks. Scatter half the sliced red onion over the base of a glass dish and lay the fish on top. Sprinkle on the dried red chili flakes and pour in the lime juice.

2. Cover the dish with clear film and chill for 2-3 hours, spooning the lime juice over the fish pieces once or twice. Drain the marinated fish, and discard the onion.

3. Steam or boil the sweet potatoes for 20-25 minutes, or until they are just tender. Peel and slice, or cut into wedges.

4. Place the oil in a bowl and whisk in the rice vinegar, then add the ground toasted cumin seeds and season with salt and freshly ground black pepper. Whisk in the fresh chili and the grated lime rind.

5. In a glass bowl, mix together the marinated fish, sweet potato wedges, avocado slices, prawns and most of the coriander. Pour over the dressing and toss to coat evenly.

6. Toss in the remaining half of the sliced red onion. Sprinkle the ceviche with the remaining fresh coriander and the chopped roasted peanuts and serve at once.

Nutritional Facts :

Per portion :

Energy  349kcals/1459kJ

Protein   26g

Fat, total   19.7g

   saturated fat   3.4g

Carbohydrate   18.2g

   of which sugars   5.5g

Fiber   2.3g