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Peruvian-style ceviche, fresh white fish cured in lime with red onion, chili and cilantro. Serves 4.
Cut the very fresh 500 g sea bass into 1.5 cm cubes and keep it cold until you are ready.
Toss the fish with the juice of the 8 limes, the 5 g salt and the thinly sliced jalapeno, and leave for 10-15 minutes, until the fish turns opaque and firm. Do not over-cure or it goes tough.
Meanwhile boil the sweet potato for 12-15 minutes until tender and the corn for 5 minutes, then cool both.
Stir the thinly sliced red onion and the cilantro through the cured fish.
Serve cold with the sweet potato, corn and sliced avocado alongside.
