Peruvian Ceviche with Candied Sweet Potatoes


  • 1 large sweet potato (any color), peeled and cut into 1/4-inch dice
  • 2 cups water
  • 1/2 cup sugar


  • 1/2 cup freshly squeezed lime juice
  • 1/4 cup celery juice
  • 1 Tablespoon kosher or sea salt
  • 1 Tablespoon Mirasol yellow pepper paste (can substitute 1 Jalapeno, seeded and diced)
  • 1/2 cup finely diced celery
  • 1/4 cup finely diced red onion
  • 1/4 cup minced cilantro
  • 1 pound boneless, skinless fish, cut into 1/2-inch dice (sea bass, sole, flounder, swordfish, moonfish, etc.)


  1. Make the sweet potatoes by combining the sweet potatoes, water, and sugar in a medium saucepan. Bring to a boil and then reduce heat and simmer until the potatoes are tender, but still hold their shape. Drain the potatoes, reserving the syrup, and cool. Place the potatoes back into the syrup until ready to use.
  2. Combine the lime juice, celery juice, salt, pepper paste, celery, onion, and cilantro in a large bowl. Add the fish and toss to coat. Serve immediately if you'd like the fish raw, or let marinate for 2-3 hours if you'd like the citrus to "cook" the fish. Spoon into a serving dish or individual bowls and serve with drained sweet potatoes.

Adapted from  The Great Ceviche Book

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