Peruvian Ceviche

Ingredients

• Sea bass fillet (previously blast-chilled)600 g
• Fresh lime juice180 ml
• Red onion120 g
• Fresh chili pepper (Aji Limo or Habanero)10 g
• Fresh cilantro15 g
• Sweet corn (boiled kernels)120 g
• Sweet potato250 g
• Fine salt8 g
• Ice cubes4

Allergens

Fish

Method

1. Wash the sweet potato and boil it whole in unsalted water for about 20-25 minutes; once tender, peel it, slice it, and let it cool to room temperature.
2. Slice the red onion into very thin julienne strips and soak in a bowl of ice water for 10 minutes to reduce sharpness and increase crunchiness.
3. Remove skin and any bones from the sea bass, then cut it into uniform cubes of about 1.5 - 2 cm.
4. In a well-chilled metal or glass bowl, combine the fish cubes and fine salt; stir gently to help open the fish fibers.
5. Add the finely chopped chili (seeds removed for less heat) and the strained lime juice; add ice cubes to keep the preparation at a constant temperature of 2-4°C.
6. Marinate for about 3-5 minutes, stirring occasionally: the fish should start to turn opaque on the outside but remain tender at the core.
7. Remove the ice cubes, add the finely chopped cilantro and the well-drained, patted-dry onion, stirring one last time.
8. Plate the ceviche by pouring plenty of 'leche de tigre' (the marinating liquid) and garnish each portion with two slices of sweet potato and the sweet corn.