Adam Liaw’s kingfish ceviche bowls
Sweet potato is a mandatory ingredient in true Peruvian ceviche and, once you try it, you’ll always eat it this way.
Ingredients
2 sweet potatoes
300g kingfish fillets, diced into 2cm pieces
handful of coriander, roughly chopped
½ red onion, very finely diced
2 tbsp extra virgin olive oil
juice of 2 limes, plus lime wedges, to serve
salt and black pepper, to season
6 cups cooked short- or medium-grain rice
1 cup mixed cherry tomatoes, halved
1 avocado, diced
Method
Step 1
Heat your oven to 180C fan-forced (200C conventional) and place the sweet potatoes directly on the racks of the oven. Roast for 50 minutes until tender, then allow to rest. Once cool, split open and scoop out the insides.
Step 2
Combine the kingfish with the coriander, red onion, olive oil, lime juice and season well with salt.
Step 3
Divide the rice between 4 bowls. Add a big scoop of sweet potato to each bowl, then the cherry tomatoes and avocado in separate piles. With a slotted spoon, place a big scoop of ceviche in each bowl and serve scattered with more salt, a little black pepper and a wedge of lime.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
