Central American dish. serve it as a main course
or a tasty appetizer.
Makes 2 servings | Total Prep/COOK Time: 1 hour,
5 minutes including time to marinate
• 2 large limes, juiced (about 3-4 tablespoons)
• 1 medium celery rib, sliced (about 1/3 cup)
• 1 tablespoon chopped fresh cilantro
• ½ teaspoon ground cumin
• 1 medium garlic clove, peeled, minced (about 1 teaspoon)
• 1 large jalapeño pepper, seeded, deveined, diced (about
• Coarse salt and freshly ground pepper
• 4 ounces fresh tilapia cut into ½-inch cubes
• 1 small sweet potato, peeled, diced (about 1 1/2 cups)
• 1 small yuca root, peeled, diced (about 1 1/2 cups)
• 1 medium red onion, peeled, thinly sliced (about 1 cup)
• Bibb lettuce, separated into whole leaves (or substitute
with Boston lettuce)
Place the lime juice, celery, cilantro and cumin into the bowl of a blender. Purée until smooth. Pour into a large glass bowl. Stir in the garlic and jalapeño pepper and season with salt and pepper. Add the tilapia and gently stir until coated. Let it marinate until the fish is opaque and firm to the touch, about 1 hour. While the fish is marinating, place the sweet potato and yuca root in a pot and cover with water. Bring to a boil over medium-high heat. Reduce the heat to medium low and cook until both are easily pierced with a fork, about 20 minutes.Place the onion slices in a bowl of warm water and let stand 10 minutes. Drain and set aside.
To serve, add the sweet potato and yuca root to the ceviche. Add the onions. Toss to combine. For a beautiful presentation, use the whole lettuce leaves as bowls to hold the ceviche.
Per serving 185 calories, 1 gram total fat, 0 grams saturated fat,
0 grams monounsaturated fat, 0 grams polyunsaturated fat,
17.5 milligrams cholesterol, 36 grams carbohydrates, 3.5 grams fiber,
9 grams protein, 65 milligrams sodium