Amberjack Ceviche with Organic Apple Cider Vinegar

Amberjack Ceviche with Organic Apple Cider Vinegar


2 cups fresh amberjack fillets, cubed
4 tablespoons organic apple cider vinegar
2 fresh red chilies, deseeded
2 celery stalks
1 medium red onion
Juice of 3 limes
Salt and pepper, to taste
Olive oil
Fresh cilantro, finely chopped (optional)
2 medium sweet potatoes, peeled and thinly sliced
Extra virgin olive oil


Chop the chilies, onion, and celery coarsely. Pour them into a blender and add the juice of the limes, 4 tablespoons Apple Cider Viengar, 1 tablespoon oil, salt and pepper. Blend until a smooth puree that you will sieve to remove fibers.
In a large bowl, combine the amberjack cubes with the liquid obtained earlier. Make sure the fish is completely submerged. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes. This process will slightly cook the fish.

For the sweet potatoes:
Preheat the oven to 200°C and line a baking sheet with baking paper. Arrange the sweet potato slices on the baking sheet in a single layer. Brush them lightly with olive oil on both sides and season with salt, black pepper.
Bake the sweet potatoes for about 20 to 25 minutes, turning them halfway through baking, until golden brown and tender inside. After the amberjack has marinated for at least 30 minutes, serve it on a plate with some of its juices, a few pieces of celery, some fillets ci chili and cilantro if you like, and sweet potatoes on the side.