Ceviche of plaice fillet, Ecuadorian-style

Ingredients

• 250 g plaice fillet
• 1/2 cayenne pepper, seeds removed
• 1/2 red onion
• 1 clove of garlic
• juice of 3 lemons
• juice of 1 lime
• 3 sweet potatoes
• 1 small can of corn
• 1 avocado
• fresh cilantro
• Tabasco (or Ají, the Ecuadorian pepper sauce)
• optionally some popcorn (popped yourself)

Instructions

1. 1

   1. Finely chop the cayenne pepper and the garlic and cut the red onion into half rings. Put the juice of the lemons and lime together with a splash of olive oil in a bowl and add the pepper, onion, garlic and some salt and black pepper. Add a drop of Tabasco to taste or, if you have it, Ají.2. Cut the fish into slices of about 2 cm and add them to the juice. Stir well and cover, then place in the fridge for 30 minutes. Make sure you stir everything a few times during this half hour.3. Meanwhile wash the sweet potatoes, cut them into slices and steam for 8 minutes. Check whether they are done: they may need a little longer if you use thick slices.4. Remove the pit and skin from the avocado and cut it into strips. If you like, you can pop some popcorn: in Ecuador it is customary to serve this alongside a dish, and it tastes very nice with this.5. When the fish has 'cooked' after half an hour (you will see the texture change from translucent to white) you can serve the dish. Place the ceviche on a plate and drape the sweet potato and avocado over it. Add a generous scoop of corn on the side, finish with some freshly chopped cilantro and your delicious, healthy meal is ready!