Rainbow Ceviche

Cooking Instructions

METHOD:

Preheat the oven to 350°F. Roast the sweet potatoes whole for 30 minutes, then cool and slice 1/4-inch thick.

In a bowl, marinate the merluza and salmon in the lime juice for 1 minute. Add the soy sauce, salt, sugar, onion, jalapeno pepper, and cilantro.

In a separate bowl marinate the tuna in the extra virgin olive oil for 1 minute, then remove with a slotted spoon.

Arrange the potatoes on each plate in a rainbow shape. Top with the merluza and salmon, removing with a slotted spoon and reserving the liquid, and top with the tuna. Pour the reserved lime liquid over the fish and sprinkle with the sesame seeds.

Round Out the Meal:

With garlic soup puree.

Kid Friendly:

Omit the jalapeno peppers.

Beverage Pairing:

A mojito