Classic Ceviche

Ingredients

• 600 gfirm white fish — cubed
• 1 cuplime juice — freshly squeezed
• 1red onion — thinly sliced
• 1aji limo — minced
• cilantro — chopped
• 1sweet potato — boiled
• corn kernels — to serve
• to tastefine sea salt

Method

1. Begin by preparing the fish. Use 600 g of firm white fish, such as sea bass or flounder. Cut the fish into 1/2-inch cubes and place them in a non-reactive bowl, such as glass or ceramic, to prevent any metallic taste from developing.
2. Next, prepare the vegetables. Thinly slice 1 red onion and soak the slices in cold water for about 10 minutes to mellow their sharpness. Drain and set aside. Finely chop 1 aji limo, removing the seeds if you prefer less heat. Roughly chop a handful of cilantro leaves.
3. Prepare the sweet potato and corn. Peel and slice the sweet potato into 1/2-inch rounds, then boil in a pot of salted water until tender but not mushy, about 10 minutes. Drain and let them cool. In the same pot, boil the corn kernels until tender, about 5 minutes, then drain and set aside.
4. Combine the fish with 1 cup of freshly squeezed lime juice in the bowl. Ensure the fish is completely submerged in the juice, as this will 'cook' it. Allow it to marinate until the fish turns opaque and firm, which should take about 10 to 15 minutes.
5. Once the fish is ready, drain off most of the lime juice, leaving just enough to keep the fish moist. Add the sliced red onion, chopped aji limo, and cilantro to the fish. Gently toss everything together to combine.
6. Finish by seasoning the ceviche with fine sea salt to taste. Taste and adjust the seasoning as needed. Arrange the ceviche on a serving platter, garnishing with the boiled sweet potato slices and corn kernels. Serve immediately to enjoy the fresh, vibrant flavors.