Ceviche Clásico

Ingredients

• 300 g Sea Bass Fillets
• 5 pcs Lime
• 1 tbsp Aji Amarillo Paste
• 1 pcs Garlic
• 10 g Ginger
• 1 pcs Red Onion
• 10 g Cilantro
• 1 pcs Sweet Potato
• 150 g Corn Kernels
• 1.5 tsp Kosher Salt
• 0.25 tsp Black Pepper

Method

1. Place {sweet_potato} in a small saucepan, cover with water, add {kosher_salt}, and boil over medium heat for 12–15 minutes until tender when pierced. Drain and let it cool slightly so it keeps its shape when sliced.
2. Simmer {corn_kernels} in salted water over medium heat for 3–4 minutes until hot and tender, then drain well.
3. Thinly slice {red_onion} and roughly chop {cilantro}. Set aside part of the {red_onion} with a little {lime} to lightly season it, and keep the rest for the leche de tigre.
4. Blend some {lime} juice with {aji_amarillo_paste}, {garlic}, {ginger}, part of the sliced {red_onion}, {kosher_salt}, and {black_pepper} until sharp, creamy-looking, and fragrant. Taste and adjust with more {kosher_salt} if needed.
5. Pat {sea_bass_fillets} dry, then cut into bite-size pieces so the cure is even. Toss the fish with {kosher_salt}, then pour over the {lime}-bright leche de tigre and cure for a few minutes until the outside turns opaque while the center stays silky.
6. Slice the cooked {sweet_potato}. Arrange the cured {sea_bass_fillets} with its leche de tigre in chilled bowls, add the reserved {red_onion}, {corn_kernels}, and {sweet_potato}, then finish with {cilantro} and a final squeeze of {lime} for brightness.