Ceviche

Method

1. Boil the sweet potato and corn for serving over medium heat for 20 min, then let them cool.

   Add in this stepSweet potato 200 gCorn on the cob ½

   medium heat

2. Cut the fish into 1.5 cm cubes and keep it cold. Thinly slice the red onion and soak it in cold water for 5 minutes to take out the sharpness.

3. Put the fish, salt, garlic and chili in a bowl, mix gently, then pour in the lime juice.

   Add in this stepSashimi-grade white fish (such as halibut, flounder or sea bream) 200 gSalt ½ tspMinced garlic ¼ tspJalapeño or hot green chili (e.g. serrano) ½Lime juice 80 ml

4. Leave in the fridge for 8 min until the outside turns white, then mix in the onion and coriander. The curing time depends on the cube size, not the amount, so it is the same for any number of servings.

   Add in this stepRed onion 50 gFresh coriander (cilantro) 10 g

5. Serve at once with the sweet potato and corn.