This may be my husband’s new favorite, Sweetotato ceviche…. he can’t get enough and has been asking me to make it for him repeatedly. I don’t blame him…. It’s so darn good. Try it for yourself. Serve with banana chips for extra crunch. 🙂
Ingredients:
Sweetpotato sauce:
- 1 cup sweetpotato, baked, peeled and cubed
- 1/2 cup lime juice, freshly squeezed
- 1/2 cup cold water
- 1 garlic clove, minced
- 1 teaspoon ginger, grated
- ½ cup red onion, chopped
- 1 1/2 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, and sliced in ½ inch pieces
- 1/2 cup lime juice, divided
- 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
Directions:
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. Pour 1/2 cup lime juice over shrimp mixture, to lightly “cook” the shrimp for 30 minutes in the fridge. Remove from fridge and drain.
In a bowl, mix shrimp, red onion, tomato, cucumber, chili, cilantro, and salt.
Spread or pour Sweetpotato sauce 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.