Ceviche of sweet potato, red onion, allspice, coriander, nectarine, green pepper and lime.

For 4 persons


Sweet potato : 

  • 750 g sweet potato
  • 1 garlic clove
  • 1 kafir leaf
  • 1 small piece of red chilli pepper (seeds removed)
  • sea salt

Salad :

  • 1 green pepper
  • 2 nectarine
  • 2 red onions
  • juice of 2 limes
  • lots of fresh coriander
  • olive oil
  • sea salt

Preparation of the dish

Sweet potato : peel and cut into equal pieces and submerge three-quarters of them in water along with the garlic, kafir leaf and red pepper. Add a pinch of sea salt. The cooking time is 10 to 15 minutes. Drain and leave to cool. Remove kafir leaves.
Nectarine : cut into large pieces.
Green pepper : remove seeds and cut into fine strips.
Red onion : cut into fine half rings.
Coriander : coarsely chopped

Finishing : 
Mix all the vegetables, fruit and spices together. Add the lime juice and a splash of olive oil. Season with sea salt.

The origin of the sweet potato, as with the potato, is Latin America. But more and more we see these tubers being grown in Europe as well and getting their place in her cuisine. Apart from the fact that this potato variety is also very nutritious, it has nice textures and lots of flavour to come up with beautiful cold, lukewarm and hot recipes. Works perfectly as mashed, crushed, boiled, fried and baked.  

Used culinary technique


Ceviche (culinary technique)