Sweetpotato Ceviche
Recipe created by Roxana Ehsani, M.S., RD, CSSD, LDNIt’s officially too hot to turn on the kitchen! Beat the heat with our refreshing Sweetpotato Ceviche recipe, inspired by the classic Peruvian dish. Bursting with citrus flavor, fresh fish, this ceviche gets a delightful twist with the addition of sweetpotatoes. Sweetpotatoes add a touch of sweetness and a good source of fiber, keeping you satisfied for longer.Makes: 6 cups Serving Size: 1 cup
Servings: 6
Calories: 151kcal
Ingredients
- ½ lb corvina fish cut into ½ -inch cubes
- ½ cup lime juice
- ¼ cup lemon juice
- ¼ cup orange juice
- ¼ tsp salt
- 2 cups cooked sweetpotatoes cubed
- 2 roma tomatoes diced
- 2 persian cucumbers diced
- 1 large avocado diced
- ½ large red onion thinly sliced
- 1 jalapeno finely diced
- Tortilla chips, for serving
Instructions
- In a large mixing bowl, add fish, lime juice, lemon juice, orange juice and salt. Mix together until well combined. Cover and place in fridge for 4 hours.
- Add sweetpotato, tomato, cucumbers, avocado, red onion, and jalapeno. Toss together until well combined.
- Serve with tortilla chips.
Notes
This recipe contains raw fish and may not be substitutable for pregnant women or young children to consume.
Nutrition Facts
Sweetpotato Ceviche
Serving Size
1
Amount per Serving
Calories
151
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
19
mg
6
%
Sodium
146
mg
6
%
Potassium
578
mg
17
%
Carbohydrates
18
g
6
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
10
g
20
%
Vitamin A
6588
IU
132
%
Vitamin C
27
mg
33
%
Calcium
35
mg
4
%
Iron
1
mg
6
%
Net Carbohydrates
13
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1 | Calories: 151kcal | Carbohydrates: 18g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 146mg | Potassium: 578mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6588IU | Vitamin C: 27mg | Calcium: 35mg | Iron: 1mg | Net Carbohydrates: 13g