Snapper Ceviche Marinated in Yellow Chilli Paste with Sweet Potato, Coriander, Lemon and Corn.
2 fillets of boneless Snapper, diced thickly
½ red onion, finely sliced
1 Yellow chilli
Pinch salt and pepper
Juice from 2 limes
1 tbsp finely chopped coriander
1 small, sweet potato
1 tbsp raw sugar
1 stick cinnamon
1 tsp cloves (optional)
For the Snapper Ceviche Chilli component, boil the chilli and peel the skin. Add a little lime juice, sea salt, freshly ground black pepper and in a mortar and pestle grind into a paste.
For the accompanying sweet potato, boil the sweet potato with raw sugar and cinnamon. Leave it to cool and then cut into thick cubes, about 2 cm pieces.
For the salad, combine the diced fish, lime juice and some ice cubes (to keep ingredients fresh) in a metal bowl. Then add the onion, a pinch of salt, a little freshly ground pepper and little yellow chilli paste (not all of it) and mix together. Top with some finely chopped coriander.
In a small tin place the fish mixture.
Add the cubed sweet potato on the side and serve to eat immediately. The fresher, the better.
Ceviche is often served with Cancha Serrana (dried corn kernels that are roasted and salted).