Sea bass ceviche with tiger's milk and sweet potato

What does it include?

Ingredients

• 400 g very fresh sea bass loin (or firm white fish)
• 120 ml lime juice (approx. 3-4 limes)
• 1/2 small red onion
• 1 ají limo or small chili (optional)
• 1 tablespoon grated ginger
• Fresh cilantro to taste
• salt and pepper
• For the leche de tigre: 100 ml of cold fish broth, 30 ml of lime juice, 1 clove of garlic, 1 small piece of onion, salt
• To accompany: 1 large sweet potato, 1 tablespoon of oil, salt, toasted corn or corn

How to prepare it step by step?

Preparation

1. Safety and freshness: buy quality fish to consume raw; make sure it is very cool and keep it refrigerated until just before cutting.
2. Cut the fish: dry the loin with absorbent paper. Cut into 1-1.5 cm cubes. Reserve in a cold bowl.
3. Prepare the sweet potato: peel and cut the sweet potato into 1 cm slices, coat with oil and a pinch of salt. Roast in the oven at 200°C for 20-25 minutes until tender and slightly caramelized. Reserve to serve hot or warm.
4. Onion and chili: cut the onion into fine julienne strips and soak it for 5-7 minutes in cold water to remove some of its power, drain it and set aside. Finely chop the chili if using (remove seeds if you want less spicy).
5. Leche de tigre: in a small blender, mix the cold fish broth, lime juice, garlic and chopped onion with a pinch of salt; beat for 10-15 seconds and strain. Adjust acidity and salt. Reserve 2-3 tablespoons to marinate the fish and the rest to serve.
6. Marinated: add 2-3 tablespoons of tiger's milk and grated ginger to the fish bowl. Mix gently and let marinate cold for 7-10 minutes; The fish should change color due to the action of the citrus but remain firm.
7. Finish the ceviche: add the drained onion, chopped chili and chopped cilantro. Adjust with salt, pepper and a little more lime juice if you prefer it more acidic.
8. Assembly: place some slices of sweet potato on the plate, serve the ceviche on top and finish with a splash of cold leche de tigre and toasted/crispy corn for texture.
9. Serve: serve immediately to maintain the fresh texture of the fish. Do not marinate for more than 30 minutes if you use very delicate fish to prevent it from falling apart.