Peruvian Ceviche with Sweet Potato Salad

Ingredients

• 1.5 lbs white fish fillets (such as halibut or tilapia), cubed
• 1/2 cup lime juice
• 1/2 medium red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 1 small jalapeño, seeded and minced
• 2 medium sweet potatoes, roasted and cubed
• 1 small red bell pepper, diced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   In a large bowl, combine the cubed fish, lime juice, red onion, cilantro, and jalapeño. Toss to coat the fish evenly. Cover and refrigerate for 30 minutes to 1 hour, until the fish is opaque and 'cooked' through the citrus.

2. 2

   In a separate bowl, combine the roasted sweet potato cubes, diced bell pepper, olive oil, red wine vinegar, salt, and pepper. Toss to coat and set aside.