Classic Ceviche with Leche de Tigre

Method

1. Glazed sweet potato: peel the sweet potato, cut it into 2 cm thick rounds and put them in a 18 cm pot with the orange juice, water, brown sugar and cinnamon. Bring to the boil over high heat, turn down to medium-low heat, cover and simmer for 15 min. Then uncover and reduce for 6 min more until the liquid is glossy and syrupy. It is done when a chopstick slides in easily.

   Add in this stepSweet potato 240 gOrange juice (100%) 120 mlWater 250 mlBrown sugar 1½ tbspCinnamon stick 1

   high heat→medium-low heat

2. Corn: while the sweet potato simmers, bring water with a pinch of salt to the boil in a 20 cm pot over high heat and cook the corn for 8 min. Drain, let it cool, then cut into 3 cm rounds.

   Add in this stepCorn on the cob 1Salt ⅛ tsp

   high heat

3. Slice the red onion as thinly as you can along the grain, soak it in ice water for 10 minutes, then drain well. Remove the skin and the dark red bloodline from the fish and cut it into 2 cm cubes. Keep the trimmings (about 1 tbsp per serving) for the sauce. Put the cubes in a bowl set over ice and return them to the fridge.

4. Leche de tigre: squeeze the limes gently by hand so the bitter oils from the peel stay out. Put the lime juice, fish trimmings, garlic, ginger, celery, a quarter of the chili, a few coriander stems, the ice and a pinch of salt in a blender and blitz for just 30 sec, then strain through a sieve. It should taste sharp, salty and spicy.

   Add in this stepFreshly squeezed lime juice 90 mlGarlic (cloves) 1Fresh ginger 5 gCelery 15 gRed chili (in place of ají limo) ⅛Fresh coriander (cilantro) 0.8 gIce cubes 2Salt ⅛ tsp

5. Put the fish cubes in a chilled bowl, sprinkle with the rest of the salt, toss lightly and leave for 1 minute. Add the rest of the chili, finely chopped, pour in the leche de tigre and turn gently with a spoon for 2 min. Stop when only the outer 1–2 mm has turned white and the centre is still translucent. A larger batch takes a little longer to coat evenly.

   Add in this stepSashimi-grade white fish (sea bass, flounder or sea bream) 240 gSalt ½ tspRed chili (in place of ají limo) 0.4

6. Mix in the drained onion and chopped coriander and adjust the salt. Spoon into chilled shallow bowls with the sauce, add the glazed sweet potato and corn on the side and serve within 5 minutes.

   Add in this stepRed onion 60 gFresh coriander (cilantro) 7.2 g