Peruvian sea bass ceviche with sweet potato and corn

Ingredients

For 1 serving

• Sea bass170 g
• Lime juice60 ml
• Red onion50 g
• Chili pepper1
• Cilantro8 g
• Garlic1 clove
• Ginger3 g
• Sweet potatoes180 g
• Corn on the cob1
• Lettuce40 g
• Saltto taste

Contains: fish,

In season: June – September

Method

1. Peel the sweet potato and cut it into roughly 2 cm rounds; break the corn cob into 2–3 pieces. Boil them in salted water for 15 minutes, until the sweet potato is fork-tender, drain and let cool.
2. Meanwhile peel the red onion, slice it paper-thin and keep it in iced water: it turns crisp and less sharp.
3. Use very fresh sea bass that has been frozen beforehand, since lime doesn't truly cook the fish. Remove skin and bones, cut into roughly 2 cm cubes, set a small piece aside and salt the rest in a glass bowl.
4. Blend half the lime juice with the garlic, peeled ginger, the reserved piece of fish and a pinch of salt: this is the leche de tigre. Pour it over the fish with the remaining lime and stir.
5. Add the drained onion, the thinly sliced chilli and torn coriander and leave to marinate for 5 minutes, until the edges of the fish turn white.
6. Serve at once on lettuce leaves, with the sweet potato rounds and the corn.