Ingredients

• 600 g very fresh firm white fish fillet, such as corvina or sole
• 15 small Peruvian limes (limón sutil)
• 1 large red onion
• 2 ají limo chillies
• 1 clove garlic
• 2 tbsp fresh coriander leaves
• 2 sweet potatoes (camote)
• 2 ears of choclo (Peruvian giant-kernel corn)
• 4 leaves lettuce
• 2 cubes ice
• to taste salt

Method

1. 01
   Boil the sweet potatoes Put the whole unpeeled sweet potatoes in a pot, cover them with cold water, bring to a boil and simmer until a knife slides in easily, about thirty minutes.
2. 02
   Boil the choclo In a second pot of boiling water, cook the ears of choclo until the kernels are tender, about fifteen minutes.
3. 03
   Soak the onion Slice the red onion very thinly along the grain, put it in a bowl of iced water, and leave it for ten minutes to soften its bite.
4. 04
   Cut the fish Cut the chilled fish into even cubes about two centimetres across, put them in a glass or ceramic bowl, and return the bowl to the fridge.
5. 05
   Squeeze the limes Cut the limes in half and squeeze each half gently by hand into a jug, stopping before you press out the last drops, and strain out the seeds.
6. 06
   Prepare the sides Drain the sweet potatoes and choclo, peel the sweet potatoes and slice them into thick rounds, cut the choclo into rounds about three centimetres thick, and set them out on the serving plates with a lettuce leaf on each.
7. 07
   Drain the onion Drain the onion well and pat it dry with a clean cloth.
8. 08
   Season the fish Take the fish from the fridge and toss it with a good pinch of salt, the grated garlic and the chopped ají limo.
9. 09
   Cure in lime juice Pour the lime juice over the fish, add the ice cubes, and stir gently for about three minutes until the outside of the fish turns opaque while the centre stays translucent.
10. 10
    Finish and serve Remove the ice cubes, fold in the onion and coriander, taste for salt, and spoon the ceviche onto the lettuce beside the sweet potato and choclo right away, with some of the juice.