Name: Peruvian Ceviche with Coconut Milk
Prep time: 30 min
Yield: 4
Cuisine: Peruana
Ingredients: 4 saw fish, or barber fish; 1 tablespoon yellow ají; 4 tablespoons coconut milk; 4 limes; 1 sweet potato, in strips; 1 tablespoon cinnamon; 1 tablespoon sumac; 1/4 cups grapefruit juice; 4 tablespoons olive oil; 1/4 cups red onion, finely chopped; 1/4 cups cucumber, peeled and seedless, finely chopped

Preparation

30 mins

Medium

Preheat the oven to 220 degrees Celsius. On a baking tray, place the sweet potato and season with grapefruit juice, olive oil, cinnamon, sumac, salt, and pepper. Bake for 30 minutes or until the strips are tender. In a large deep bowl, mix the fish cut into strips, onion, and cucumber. Add lemon juice, chili, and coconut milk. Mix well.