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tilapia or any firm-fleshed whitefish (try sea bass, fluke, flounder), cubed
small red onion, thinly sliced
GOYA® Lemon Juice
GOYA® Minced Garlic
chopped fresh cilantro
medium sweet potatoes, cooked and sliced into ¼-inch rounds
Fresh cilantro leaves
In glass bowl, gently toss together fish, red onion, lemon juice, pepper paste, garlic and seasoning until combined. Transfer to large, resealable, plastic bag; refrigerate, turning once halfway through, until fish is opaque throughout, about 20 minutes.
Gently stir chopped cilantro into ceviche just before serving; serve on platter with sweet potato rounds. (Alternatively, divide among 4 plates.) Garnish with cilantro leaves and lime wedges.
• Serve ceviche with corn as well, if desired.
• Adjust the heat by adding additional pepper paste to taste.
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