Peruvian Corvina Ceviche with Leche de Tigre

Ingredients

• 200 g (7 oz) Fresh Corvina (or other firm white fish like flounder or sea bass), skinless and boneless
• 120 ml (1/2 cup) Freshly squeezed lime juice (from approximately 6-8 limes)
• 40 g (1/4 cup) Red onion, thinly sliced
• 1/2 piece (or substitute 1/4 jalapeño) Aji Limo (Peruvian hot pepper), deseeded and minced finely
• 15 g (1/4 cup) Fresh cilantro, chopped
• 1/2 clove Garlic clove, minced
• 1/4 teaspoon Fresh ginger, grated
• 1/2 teaspoon, or to taste Salt
• 4-6 small Ice cubes
• 1 small (about 100g) Sweet potato, cooked and sliced into rounds
• 2 tablespoons Cancha (toasted corn kernels)
• 2 Lettuce leaves, for garnish

Method

1. 1

   Cut the fresh corvina into uniform 1.5 cm (1/2 inch) cubes. Place the fish cubes in a non-reactive bowl (glass or ceramic).

2. 2

   Thinly slice the red onion and rinse it briefly under cold water to reduce its pungency. Drain well and add to the fish.

3. 3

   Mince the Aji Limo (or jalapeño) and add it to the bowl. Crush and mince the garlic, grate the ginger, and add these to the fish mixture.

4. 4

   Add the salt to the bowl. Pour the freshly squeezed lime juice over the fish mixture. Ensure the fish is mostly submerged in the juice.

5. 5

   Add a few ice cubes to the mixture. This helps to keep the fish firm and cold, and stops the 'cooking' process once desired texture is achieved. Gently stir everything together.

6. 6

   Allow the fish to 'cook' in the lime juice for about 5-10 minutes. The fish will turn opaque white. Taste a piece to check for desired doneness and seasoning.

7. 7

   Stir in the chopped fresh cilantro just before serving.

8. 8

   To serve, arrange lettuce leaves on a plate. Spoon the ceviche (fish and the 'leche de tigre' marinade) onto the lettuce. Garnish with slices of cooked sweet potato and a sprinkle of cancha. Serve immediately.