Ingredients:
1 lb. fresh white fish (such as trout or flounder), cut into small cubes
1 cup fresh lime juice
1/2 cup fresh lemon juice
1/4 cup finely diced red onion
1/4 cup finely diced red bell pepper
1/4 cup finely diced cilantro
2 cloves of garlic, minced
1 jalapeno pepper, seeded and finely diced
1/4 tsp cumin powder
1/4 tsp paprika
Salt and pepper, to taste
1/2 cup of corn kernels
1/2 cup of sweet potato diced and fried
1/2 cup of cassava diced and fried
Instructions:
In a large bowl, combine the fish, lime juice, lemon juice, red onion, red bell pepper, cilantro, garlic, jalapeno pepper, cumin, paprika, salt, and pepper. Mix well.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the fish is fully cooked and opaque.
In a separate pan, fry the sweet potato and cassava until golden brown, set aside
Before serving, add the corn kernels and the fried sweet potato and cassava to the ceviche mixture
Serve with corn, sweet potato and cassava on the side or on top of the ceviche. Enjoy with a cold beer or a glass of chilled white wine.