Peruvian Ceviche

Boil the sweet potato in its skin until tender, about 20 minutes, and cook the corn until done, about 10 minutes. Let cool, peel the sweet potato and slice it, then remove the kernels from the cob.

Slice the red onion into thin strips, rinse and pat dry thoroughly. Cut the skinless, boneless white fish into roughly 2 cm cubes and keep chilled.

Squeeze the lime juice through a strainer, without pressing the peel all the way, so no bitterness gets into the juice. Mix the juice with garlic, salt and black pepper.

Transfer the fish to a chilled glass or metal bowl, add the finely chopped chili pepper and pour in the lime juice so it just covers the fish.

Gently toss the fish in the juice for 30–40 seconds, then add most of the onion and finely chopped cilantro. Let it cure for 5–8 minutes: the fish should turn pale on the outside while staying juicy inside.

Divide the ceviche among plates and serve immediately, arranging the sweet potato slices, corn and lettuce leaves alongside. Scatter the remaining onion on top.