Peruvian Street Cart Ceviche with Sweet Potato and Toasted Corn (Ceviche Carretillero)

Peruvian Street Cart Ceviche with Sweet Potato and Toasted Corn (Ceviche Carretillero)

Peruvian Street Cart Ceviche with Sweet Potato and Toasted Corn (Ceviche Carretillero)

Glazed sweet potatoes balance out the fiery ají limo chiles in this iconic Peruvian ceviche.Ted Cavanaugh

Versions of this dish, Lima’s iconic ceviche, are served around the city at beaches, parks, and markets. Chef John Evans Ravenna of Barra Lima sprinkles his with fried quinoa—long grown in Peru—and whimsical foraged garnishes such as edible flowers and seaweeds. For ease, you can leave off the glazed sweet potato, though it provides welcome relief from the spicy ají limo chile.

What You Will Need