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Cook's Note: Aji amarillo is a yellow Peruvian chile and can be found in Latin American specialty stores.
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For the ceviche: Combine the tilapia, lime juice, diced aji amarillo, parsley, olive oil, garlic, aji amarillo paste, salt, pepper and onion in a large mixing bowl and mix well.
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Cover and chill to marinate, at least 4 hours and up to 24 hours.
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For assembly: Preheat the oven to 325 degrees F. Roast the corn in the oven until tender, about 30 minutes.
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Let the corn cool 10 minutes before shucking and cutting cross-wise into 1-inch pieces.
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Set aside.
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Heat a deep-fryer or large skillet with oil to 350 degrees F. Deep fry the sliced sweet potato until tender and set aside.
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Place 4 ounces of the ceviche per bowl.
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Place 3 slices of fried sweet potato and 3 sections of roasted corn on each plate.
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Sprinkle the chili powder over the sweet potato and corn, and top the corn with the Cotija cheese.
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Place one bowl on each plate with the sweet potato and corn, and serve with the tortilla chips, if using.
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12
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
