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Vegan Ceviche

Peruvian ceviche is a traditional dish widely eaten in Peru. The method of preparing it is different to that of ceviche in other location, using lime, fish, sweet potatoes and other foods. The classic Peruvian ceviche is composed of chunks of raw fish, marinated in freshly squeezed key lime juice, with sliced onions, chili peppers, salt and pepper. Corvina or cebo (sea bass) was the fish traditionally used. The mixture was traditionally marinated for several hours and served at room temperature, with chunks of corn-on-the-cob, and slices of cooked sweet potato.

Regional or contemporary variations include garlic, fish bone broth, minced Peruvian ají limo, or the Andean chili rocoto, toasted corn or cancha (corn nut) and yuyo (seaweed). The modern version of Peruvian ceviche, which is similar to the method used in making Japanese sashimi, consists of fish marinated for a few minutes and served promptly. It was developed in the 1970s by Peruvian Japanese chefs including Dario Matsufuji and Humberto Sato. Many Peruvian cevicherías serve a small glass of the marinade (as an appetizer) along with the fish, which is called leche de tigre or leche de pantera.

- Claudia Salana-Rose.


Roasted sweet potato, green plantains, sweet corn, diced tomato, shallot, and crunchy Peruvian fried chulpi corn in a spicy, tangy aji amarillo pepper and lime sauce.

  • Prep time 10 to 30 min
  • Cook time 15 to 20 min
  • Yield 4 servings


  • Aji Amarillo Sauce
  • 1.5 cups aji amarillo paste*
  • 12 limes, juiced
  • 1-2 teaspoons kosher salt
  • ¾ teaspoons ground black pepper

  • Charred Sweet Potato
  • 1 medium (~6 oz) sweet potato, washed

  • Peruvian Fried Chulpi Corn and Fried Green Plantains
  • ¼ cup vegetable oil for frying
  • 4 teaspoons chulpi corn*
  • ¼ cup water
  • 4 oz very thinly sliced green plantain
  • ¼ teaspoon kosher salt
  • Vegan Ceviche
  • 6 oz Charred Sweet Potato
  • 1 tablespoon sweet corn kernels
  • 2 teaspoons finely diced (1/8” cut) tomato
  • 4 oz Fried Green Plantains
  • 1/3 oz very thinly sliced shallots
  • 1 avocado, cut in half, pitted, and sliced very thin
  • 4 teaspoons Peruvian Fried Chulpi Corn
  • 3 cups Aji Amarillo Sauce
  • 1 cup cilantro, washed and picked


To Prepare Aji Amarillo Sauce:

  1. Mix aji amarillo paste, lime juice, first amount of Kosher salt, and ground black pepper. Cover and place in the refrigerator until ready to use. Taste and adjust seasoning to taste. This will make about 3 cups Aji Amarillo Sauce.

To Prepare Charred Sweet Potato:

  1. In a small pot with a steamer basket and lid, heat an inch of water to boiling.
  2. Steam sweet potato for 10-15 minutes until a knife inserted into the sweet potato is easily removed and comes out clean.
  3. Alternatively, microwave the sweet potato for 3-5 minutes on full power until a knife inserted into the sweet potato is easily removed and comes out clean.
  4. Chill the sweet potato in the refrigerator until cold, peel, and dice into ¼” cubes.
  5. Heat a nonstick skillet over medium-high heat. Spread sweet potato cubes in a thin layer and cook for 30 seconds until browned on one side. Immediately remove from pan.
  6. Alternatively, spread diced sweet potatoes on a foil-lined pan sprayed with nonstick pan coating and broil for 30 seconds until browned on one side.

To Prepare Peruvian Fried Chulpi Corn and Fried Green Plantains:

  1. Heat vegetable oil in a small pan until it reads 350F with an instant-read thermometer.
  2. Soak chulpi corn kernels in water for 5 minutes. Drain thoroughly.
  3. Carefully fry soaked corn kernels for 1-2 minutes until they begin to pop and turn light brown.
  4. Drain and season with salt. This will make about 4 teaspoons total.
  5. After chulpi corn is fried, gently fry plantain slices for 30 seconds until golden and crisp. Drain.

To Prepare Vegan Ceviche:

  1. Divide Charred Sweet Potato, sweet corn kernels, diced tomato, green plantain, shallots, Peruvian Fried Chulpi Corn, and avocado evenly among four shallow bowls.
  2. Gently pour Aji Amarillo sauce over ingredients.
  3. Garnish with cilantro and enjoy!


Aji Amarillo It is one of the most important ingredients that Peruvians use to cook! You can find this in a Latino Market, frozen or pureed in a can. To make your own puree from frozen, boil the peppers for 10 minutes in fresh water three times, peel, seed, and skin the peppers, and then blend to a puree and chill. Boiling three times reduces the spiciness of the peppers.

Chulpi is a dried corn grown in Peru that can also be found in a Latino Market. Soak it in water for 5 minutes and drain before deep frying


  • Soybean

Nutricional Facts (Per server)

  • Calories 210
  • Calories from Fat 55
  • Total Fat 6g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 1250mg
  • Carbohydrates 41g
  • Fiber 7g
  • Sugar 17g
  • Protein 3g