Peruvian Ceviche with Roasted Sweet Potato Salad

Ingredients

• 1.5 lbs white fish fillets (such as tilapia or halibut), cut into 1-inch cubes
• 1 cup lime juice
• 1 red onion, thinly sliced
• 1/2 cup cilantro, chopped
• 1 red chili pepper, finely chopped
• 3 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups mixed greens
• 1 avocado, diced

Instructions

1. 1

   In a large non-reactive bowl, combine the cubed fish, lime juice, red onion, cilantro, and red chili pepper. Cover and refrigerate for 20-30 minutes, stirring occasionally, until the fish is opaque and 'cooked' in the citrus marinade.

2. 2

   Preheat the oven to 400°F. Toss the cubed sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and caramelized.