Peruvian ceviche

• 1 clove Garlic (grated)
• Salt (to taste)
• 1 u Red Onions (very thinly sliced)
• 1 handful Coriander (chopped)
• 10 u Lime (juiced, freshly squeezed)
  Swaps (1)
• 4 leaves Lettuce (to serve)
• 1 u Corn On The Cob (boiled, in pieces)
• 600 g White Fish Fillets (corvina, sea bass or grouper, very fresh and skinless)
• 1 u Sweet Potatoes (boiled, sliced)
• 1 tablespoon Ají amarillo paste (or 1 chopped ají limo, to taste)

Instructions

1. 1

   Boil the sweet potato and corn and let them cool. Put the sliced onion in iced water to tame it and keep it crisp.

   25 min

2. 2

   Cut the fish into cubes of about 2 cm, put them in a cold glass bowl and salt them. Add the garlic and ají and mix gently.

   5 min

3. 3

   Pour in the lime juice, just enough to cover the fish, and mix. Leave it for only 2 to 5 minutes, until the edges turn white and the centre is still translucent.

   4 min

4. 4

   Drain the onion, add it with the coriander, then taste and adjust the salt and heat.

5. 5

   Serve at once on lettuce leaves, with the sweet potato and corn alongside and a little of the juice spooned over.