Ceviche

Ingredients

• 600 g very fresh white fish fillet
• 10 pieces limes
• 1 pieces red onion, thinly sliced
• 1 pieces aji amarillo or chilli, minced
• 20 g fresh coriander, chopped
• 1 pieces sweet potato, boiled
• 1 pieces celery stalk, finely sliced
• 1 pieces garlic clove
• 1 tsp salt
• 100 g corn kernels, boiled

Steps

1. 1
   Use only fish you would eat raw. Cut it into 2 cm cubes and keep it very cold until the moment you dress it.
2. 2
   Slice the onion paper-thin and soak it in iced water 10 minutes, then drain.
3. 3
   Squeeze the limes by hand and only lightly — crushing the peel in a press releases bitter oils that ruin the leche de tigre.
4. 4
   Blend a quarter of the fish with some lime juice, the garlic, celery and chilli, then strain: this is your leche de tigre.
5. 5
   Season the fish cubes with salt and let them stand 2 minutes.
6. 6
   Pour over the leche de tigre and remaining lime juice and leave just 3-5 minutes. The fish should be opaque at the edge and still translucent in the middle; longer and it goes chalky.
7. 7
   Fold through the onion and coriander and serve at once with sweet potato and corn.