Ceviche

Ingredients10

• firm white fish fillets600 g
• lime juice180 ml
• red onion1
• aji limo or fresh red chili1
• cilantro15 g
• garlic1 clove
• salt1 tsp
• black pepper0.5 tsp
• sweet potato300 g
• corn on the cob2

Method

1. Cut the fish into 1.5 cm cubes and place in a non-reactive bowl.
2. Thinly slice the red onion, seed and mince the chili, and finely chop the cilantro and garlic.
3. Pour the lime juice over the fish, add the onion, chili, garlic, salt, and pepper, and toss gently.
4. Cover and refrigerate for 15 to 20 minutes, until the fish turns opaque.
5. Meanwhile, boil the sweet potato and corn until tender, then cut the potato into slices and the corn into rounds.
6. Fold in the cilantro just before serving.
7. Serve the ceviche immediately with the sweet potato and corn on the side.