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Albacore Ceviche with Sweet Potato and Serrano Chile

Chef Jeffery Scott prepared this recipe to be paired with the Vermentino and Roussanne.

Serves: 4

Image of Albacore Ceviche with Sweet Potato and Serrano Chile


  • 1 cup lime juice
  • ¼ cup orange juice
  • 2 tbsp aji amarillo paste
  • 2 tbsp coconut milk
  • 1 inch fresh ginger, minced
  • 2 tbsp minced shallot
  • 2 tbsp chopped cilantro
  • 2 serrano peppers, minced
  • 1 lb sushi grade white albacore, cut into 1/2" dice
  • 1 medium sweet potato, whole and unpeeled
  • ¼ cup red onion, sliced thin, soaked in ice water, and drained
  • Whole cilantro leaves


  • Place all marinade items in a blender and pulse briefly.
  • Place marinade in bowl, cover with plastic, and refrigerate for 2 hours.
  • Simmer sweet potato in salted water until tender.
  • Let potato cool, then refrigerate for one hour.
  • Place diced fish in the marinade and fold until completely coated.
  • Cover again and marinate for 2 hours
  • Peel sweet potato, then cut into 1/4" slices and divide into 4 bowls.
  • Top sweet potatoes with fish and marinade.
  • Garnish with sliced onion and cilantro.

Pairs With: Vermentino, Roussanne