Nikkei Ceviche

Ingredients

• 300 g Sea Bass Fillet
• 4 pcs Lime
• 1 tbsp Aji Amarillo Paste
• 15 g Ginger
• 1 pcs Garlic
• 2 tsp Soy Sauce
• 1 pcs Red Onion
• 10 g Cilantro
• 1 pcs Sweet Potato
• 40 g Corn Nuts
• 2.75 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 until tender and a knife slides in easily. Drain and let it cool just enough to handle so it stays neat when sliced.
2. Thinly slice {red_onion} and roughly chop {cilantro}. Slice the cooked {sweet_potato} into thick rounds for a soft, sweet contrast to the sharp ceviche.
3. In a chilled bowl, combine {lime}, {aji_amarillo_paste}, finely grated {ginger}, finely grated {garlic}, {soy_sauce}, {kosher_salt}, and {black_pepper}. Stir until the leche de tigre tastes bright, savory, and gently fiery.
4. Pat {sea_bass_fillet} dry so the surface stays silky instead of watered down, then cut into bite-size pieces. Fold it into the leche de tigre with a little {kosher_salt} and cure briefly until the outside turns opaque while the center remains tender.
5. Arrange the cured {sea_bass_fillet} and leche de tigre in chilled bowls. Top with {red_onion} and {cilantro}, add the sliced {sweet_potato} alongside, finish with {corn_nuts}, and serve at once for maximum chill and crunch.