Ceviche Mixto with Sweet Potato and Corn

Ingredients

• ¾ lb firm white fish (e.g., mahi-mahi, cod)
• ½ lb shrimp, peeled and deveined
• ½ lb scallops
• 8 limes
• ½ red onion
• 1 tbsp aji amarillo paste (optional)
• ¼ cup cilantro
• 1 sweet potato
• 2 corn on the cob
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup cancha (toasted corn kernels) (optional)

Steps

1. Cut the fish into 1/2-inch cubes. If using shrimp and scallops, blanch them quickly in boiling water for 1-2 minutes until just cooked through, then immediately transfer to an ice bath to stop cooking. Slice the red onion very thinly and chop the cilantro.
2. Peel and cube the sweet potato into 1-inch pieces. Boil or steam until tender, about 10-15 minutes, then let cool. Cook the corn on the cob until tender, then cut the kernels off.
3. In a large non-reactive bowl, combine the cubed fish, shrimp, and scallops. Add the thinly sliced red onion, salt, and pepper. If using, stir in the aji amarillo paste.
4. Juice the limes and pour the fresh lime juice over the seafood mixture, ensuring all ingredients are submerged. Stir gently to combine.
5. Refrigerate for 15-20 minutes, allowing the lime juice to 'cook' the seafood (the fish will turn opaque).
6. Stir in the chopped cilantro. Taste and adjust seasoning if needed.
7. Serve the ceviche in individual bowls alongside the cooked sweet potato cubes and corn kernels. Garnish with additional cilantro and cancha if desired.