So, I got really into making ceviche a while back. You know, fresh fish, lime juice, onions, cilantro, a bit of chili – amazing stuff. But then I started thinking, “Man, this is great, but it feels like it needs… friends.” Like, something to go with it, not just a forkful of pure zing. It felt a bit lonely on the plate, if you know what I mean.
My first thought, and it’s a classic for a reason, was sweet potato. I’d seen it served that way plenty of times. I didn’t do anything fancy. Just grabbed a couple of decent-sized sweet potatoes, peeled ‘em, and chopped ‘em into chunks. Boiled them until they were tender, but not mushy. You gotta watch that. Let them cool down a bit. The sweetness really cuts through the acidity of the ceviche nicely. That was a good start, for sure.
Then I was like, “Okay, sweet is good, but what about another texture, another kind of carb?” Corn! Of course. The first time, I just boiled some corn on the cob, cut off the kernels. Simple, effective. Later on, I got a bit more adventurous and tried making some cancha – those toasted crunchy corn kernels. That took a bit more effort, gotta be honest. You need the right kind of corn, and you gotta keep an eye on it so it doesn’t burn. But when it pops and gets all toasty? Oh yeah, that crunch is a game-changer next to the soft fish.
But I still felt like something was missing. I needed more crunch, but a different kind of crunch. And then it hit me: plantain chips! Or “chifles” as some folks call ’em. Now, you can buy these, and sometimes I do if I’m lazy. But making them fresh? Totally different level. I got some green plantains, peeled them (which can be a pain, not gonna lie), and sliced them super thin. A mandoline helps, but watch your fingers! Then just fried ’em up until they were golden and crispy. A little sprinkle of salt, and boom. Perfect scooping vehicles for the ceviche, too.
So now I had sweet, I had a couple of types of corn, and I had crispy. What else? Something creamy, maybe? Avocado. Duh. How could I forget avocado? Just sliced it up, fanned it out on the side. Sometimes I mash it a bit with some lime and salt, like a super quick guacamole. It just adds that richness that balances everything out. So good.
And that’s pretty much my go-to lineup now when I make a big batch of ceviche.
- Boiled sweet potato chunks.
- Some kind of corn, either boiled kernels or crunchy cancha.
- Crispy plantain chips (homemade if I’m feeling ambitious).
- And always, always some fresh avocado.
It makes the whole ceviche experience so much more, well, complete. It’s not just a dish anymore, it’s a whole meal, a whole vibe. And honestly, prepping these little sides is half the fun. Gives you something to do while the fish is “cooking” in that lovely lime juice. Everyone always loves the spread, so I guess I’m doing something right!
