Fish

Ceviche with Corn and Sweet Potato takes 30 minutes to prepare.

Ceviche with Corn and Sweet Potato takes 20 minutes to cook.

Ceviche with Corn and Sweet Potato makes 2 servings.

The ingredients for Ceviche with Corn and Sweet Potato are:

Sea Bass (fish), 12 oz
Lime Juice, 8 lime yields
Sweet Corn, Fresh, 2 ears
Sweet potato, 1 cooked and peeled
Celery, raw, 1 tbsp
Cilantro, raw, 1 tbsp
Onions, raw, .5 cup, sliced
Salt and pepper to taste

Here is how you make Ceviche with Corn and Sweet Potato:

Cut sea bass into small bite size chunks. Place in a deep bowl. De-juice the limes and add to the sea bass. Make sure you mix well about every 15 mins. Limes are more acidic (which I like) and they cook the fish better. Slich the onion as thin as you can and add to fish. Mix well to get the juices going. Boil your corn and your sweet potato. Or microwave if you wish. The sweet potato needs to be peeled and cool when served. Mince the celery and cilantro and add to the fish. Salt and pepper to taste. Because of the lime Tipical Peruvian ceviche is spicy. The pepper used is called Rocoto. It adds spice without changing the flavor. Serving Size: 2 Dinner platesNumber of Servings: 2Recipe submitted by SparkPeople user PATTY_IN_MIAMI.

The nutritional information for Ceviche with Corn and Sweet Potato is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 418.7

• Total Fat: 5.7 g
• Cholesterol: 90.1 mg
• Sodium: 201.0 mg
• Total Carbs: 51.2 g
• Dietary Fiber: 6.6 g
• Protein: 45.9 g