Peruvian ceviche

Easy to make, light and tasty, this classic Peruvian-style makes a great appetizer or centerpiece to lunch.

📝 Ingredients

• 1/2 lb white sea fish (eg flounder, bass)
• 3 tbsp lime juice (see notes)
• 1 tbsp lemon juice
• 1/4 red onion (approximately)
• 1 red chili
• 2 tbsp finely chopped cilantro (coriander, approximately)
• 1 pinch salt (approximately, or a little more to taste)
• 1 sweet potato (cooked - traditionally steamed)
• 3 tbsp cooked corn (approximately; if possible, the large kernel white Peruvian corn)
• 3 tbsp maiz chulpe (approximately (crunchy corn kernels))

👨‍🍳 Instructions

1. 1Remove any skin, bones and tough membrane from the fish and dice into evenly-sized pieces, roughly 1 - 1.5in (2.5 - 3cm). Place the fish in a bowl and add the lime and lemon juices. Stir gently so the fish is all coated and press down so they are largely under the liquid. Refrigerate for around 20 minutes to marinade as you prepare other ingredients.
2. 2Thinly slice the red onion and place in a small bowl with iced water - this helps reduce the sharpness. Finely chop the chili and cilantro and set aside. Peel the sweet potato and cut into semi-thick rounds. Divide them between two plates or shallow bowls.
3. 3After the fish has rested, drain the onion from the iced water and add most of the onion (keep a little for garnish), cilantro, chili and salt to the bowl with the fish and mix. Divide the fish between the two bowls/plates and drizzle over some of the lime juice mixture. Garnish the fish with the remaining onion. Add some of the corn and maiz chulpe to the side of each plate/bowl and serve.