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Sweetpotato Leche de Tigre

This vibrant dish reimagines the classic Peruvian ceviche base with North Carolina sweetpotatoes, blending them into a tangy, creamy leche de tigre that pairs perfectly with chilled shrimp ceviche.

Recipe

Prep Time 35 minutes
Cook Time 1 hour
Servings 3 Cups
Calories 139 kcal

Ingredients
  

Ingredients:

  • 1 cup North Carolina Sweetpotato baked, peeled and cubed
  • 1/2 cup lime juice freshly squeezed (about 4 large juicy limes)
  • 1/2 cup cold water
  • 1 garlic clove minced
  • 1 teaspoon ginger grated
  • ½ cup red onion chopped
  • 11/2 teaspoons Ají Amarillo Paste or 1/2 habanero optional
  • 1 tbsp fresh cilantro
  • 3/4 teaspoon salt
  • 1/4 teaspoon granulated sugar
  • 2 tablespoons olive oil

Ceviche:

  • 15 medium shrimp peeled, deveined, poached and sliced in ½ inch pieces
  • ½ cup red onion thinly sliced
  • ½ cup tomato chopped
  • 1 small cucumber deseeded and diced
  • 1/2 red chile or 1 jalapeno
  • 1 tablespoon cilantro finely chopped
  • Salt to taste
  • ¼ cup lime juice

Instructions
 

  • Preheat oven to 400 degrees Fahrenheit. Place a North Carolina Sweetpotato on a baking sheet and bake until fork-tender (about 60 minutes). Let it cool for 20 to 30 minutes, then peel and cube.
  • In a blender, combine sweetpotato, lime juice, water, garlic, ginger, red onion, ají Amarillo paste, cilantro, salt, and sugar.
  • Blend on high until very smooth for 2 minutes.
  • With the blender running on low, slowly drizzle in the olive oil to create a slightly creamy texture.
  • Strain for a silkier finish. Chill in the fridge until ready to use.
  • Ceviche:
  • Peel and devein shrimp. Bring salted water to a boil. Add shrimp and cook for 11/2 minutes (90 seconds) until just opaque. Immediately transfer to an ice bath to chill. Drain and cut into ½ inch pieces.
  • In a bowl, mix shrimp, red onion, tomato, cucumber, chili, cilantro, and salt.
  • Pour ¼ cup lime juice over shrimp mixture, to lightly “cook” the shrimp for 5–10 minutes in the fridge.
  • Spread or pour Sweetpotato Leche de Tigre on the bottom of a shallow plate or bowl or cup. Top with Shrimp Ceviche. Garnish with cilantro, Plantain chips, and corn nuts.
  • Serve immediately, cold.

Notes

Nutrition Facts
Sweetpotato Leche de Tigre
Amount per Serving
Calories
139
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Sodium
 
589
mg
26
%
Potassium
 
352
mg
10
%
Carbohydrates
 
14
g
5
%
Fiber
 
2
g
8
%
Sugar
 
6
g
7
%
Protein
 
2
g
4
%
Vitamin A
 
328
IU
7
%
Vitamin C
 
29
mg
35
%
Calcium
 
40
mg
4
%
Iron
 
1
mg
6
%
Net Carbohydrates
 
12
g
* Percent Daily Values are based on a 2000 calorie diet.
 

Nutrition

Calories: 139kcalCarbohydrates: 14gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 589mgPotassium: 352mgFiber: 2gSugar: 6gVitamin A: 328IUVitamin C: 29mgCalcium: 40mgIron: 1mgNet Carbohydrates: 12g