Peruvian Ceviche

Method

1. 1

   Cook the sweet potato

   Simmer the sweet potato in a pan of water over medium heat for 12 to 15 minutes, until a knife slides through easily. Drain and leave to cool.

2. 2

   Cook the corn

   Simmer the corn in the litre of water over medium-high heat for 8 to 10 minutes, until the kernels are tender when pierced. Drain, cool and cut the kernels from the cob.

3. 3

   Chill the fish

   Keep the fish covered in the fridge for 10 minutes while preparing the other ingredients.

4. 4

   Season the fish

   Put the cold fish in a non-reactive glass or ceramic bowl with the salt and chilli. Toss gently for 2 minutes, until evenly coated.

5. 5

   Add the lime

   Pour over the lime juice and fold gently. Leave in the fridge for 5 to 8 minutes, until the fish turns opaque on the outside and is still tender inside.

6. 6

   Finish and serve

   Fold in the red onion and coriander, then taste and adjust the salt. Serve at once with the sweet potato and corn.

Tips

• Use very fresh fish from a trusted fishmonger and keep it cold. Lime juice does not reliably kill parasites or harmful bacteria, so use fish suitable for raw consumption.
• Choose a glass or ceramic bowl, as metal can react with the lime.
• Cut the sweet potato into even 2 cm pieces so it cooks at a consistent rate.

Swaps

• Use another very fresh, skinless white fish suitable for raw consumption, such as sea bass.
• If ají amarillo is unavailable, use a finely chopped deseeded mild yellow chilli.
• Use fresh lime juice in place of bottled juice for a brighter flavour.

Storing

Serve at once; do not keep leftovers.