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Tropical Ceviche with Guacamole and Creamy Sweet Potato Puree Gluten-Free Recipe

SERVES 4 TO 6 
Author Ljubomir Stanisic

Ingredients

  • 1/4 cup lime juice
  • 1/4 cup lemon juice
  • 1/4 cup orange juice
  • 3/4 cup coconut milk
  • 1 tablespoon red curry paste
  • 1 tablespoon honey
  • Kosher salt and freshly ground pepper
  • 3/4 pound boneless skinless sea bass, striped bass, fluke, or flounder, cut into 1/2-inch cubes

Optional Toppings:

  • 1 recipe Guacamole below or store-bought guacamole
  • 1 recipe Creamy Sweet Potato Puree below
  • Handful sweet potato chips for garnish

Instructions

  1. Make the leche de tigre: In a large nonreactive bowl with a lid, combine the three juices, coconut milk, red curry paste, honey, 1/2 teaspoon salt, and pepper to taste. Mix in the sea bass, making sure it’s submerged. Cover and refrigerate for at least 20 minutes, or longer if you prefer the fish to be more “cooked” by the citric acid.
  2. Transfer the ceviche to a serving bowl, top with dollops of guacamole and sweet potato puree and finish with a handful of sweet potato chips.