Ceviche with Sweet Potato and Corn

Ingredients

Quantities are for one portion.

• 150 gfresh white fish (sea bass or sole), cubed
• 1aji limo (or habanero chili), finely chopped
• 50 glarge-kernel corn (choclo), boiled
• 1red onion, thinly sliced
• 150 gsweet potato, peeled
• salt to taste
• 2limes, juiced

Method

1. Soak the thinly sliced red onion in ice water for five minutes to keep it crisp and remove sharpness. Drain well.
2. Boil the sweet potato until soft. Cool and slice into thick rounds. Ensure the large-kernel corn is cooked and cooled.
3. Place the cubed raw fish in a cold glass or metal bowl with a generous pinch of salt. Store in the fridge briefly to chill.
4. Add the finely chopped aji limo chili to the cold fish.
5. Squeeze the fresh lime juice directly over the fish, ensuring no bitter oil from the skin drops in.
6. Toss the fish in the cold lime juice for two minutes until the outside edges turn opaque white.
7. Immediately fold in the drained red onion slices. Serve on an icy cold plate alongside the soft sweet potato and boiled corn kernels.