Peruvian ceviche

Ingredients

• 1 large sweet potato, thinly sliced
• 2 tbsp(30ml) olive oil
• 500g (1.1 lbs) fresh white-fleshed fish (like snapper), diced into large chunks
• 3 limes
• salt, to taste
• 1/2 red onion, thinly sliced
• 1 Habanero pepper, seeds removed and finely diced
• small handful of coriander (cilantro), finely chopped
• small knob of ginger, finely grated
• 1 tbsp (15ml) Aji Amarillo (Peruvian yellow pepper paste) or a vinegar-based hot sauce as a substitute

Directions

1. Begin by roasting the sweet potato slices. Preheat your oven to 180°C (356°F). Lay the sweet potato slices on a baking tray, drizzle with olive oil, and season with salt. Roast in the oven for about 20 minutes or until cooked through.
2. In a mixing bowl, combine the diced fish with the juice of the limes and a pinch of salt. Mix well and let it sit for 5 minutes to marinate.
3. Then add the red onion, Habanero, coriander, ginger, and Aji Amarillo paste to the fish. Mix everything together thoroughly.
4. To serve, place the ceviche alongside the cooked sweet potatoes. Enjoy!