Ceviche — Peruvian Lime-Cured Fish

Shopping list

• 500 g sea bass fillet — skinless, very fresh, cut into 1.5cm cubes

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• 8 piece limes — juiced (about 200ml juice)

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• 1 piece red onion — very thinly sliced

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• 1 piece red chilli — deseeded and finely chopped

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• 1 bunch coriander — leaves only, roughly chopped

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• 1 tsp salt

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• 2 piece sweet potato — peeled and cut into thick rounds

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• 2 piece corn on the cob — cut into 3cm rounds

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Step by step

1. 1

   Place the sweet potato and corn rounds in a saucepan of salted water. Bring to the boil and cook for 12– 15 minutes until tender. Drain and set aside to cool.

2. 2

   Soak the sliced red onion in cold water for 10 minutes to mellow the sharpness. Drain well.

3. 3

   In a non-reactive glass or ceramic bowl, combine the fish cubes with the lime juice and salt. Stir gently to coat every piece.

4. 4

   Cover and refrigerate for 15– 20 minutes, stirring once halfway, until the fish turns opaque and 'cooked' by the acid.

5. 5

   Add the drained onion, chopped chilli, and half the coriander. Toss gently.

6. 6

   Taste and adjust salt or add more lime juice if needed.

7. 7

   Serve immediately in shallow bowls, garnished with the remaining coriander, with the sweet potato and corn on the side.