Ceviche with sweet potato and corn

(serves 10-12)

Ceviche refers to fresh fish that has been cooked in spicy citric lime or lemon juice, although Paul claims lime is much preferred. It is a Peruvian national dish and is also popular throughout South America, especially along coastal towns. In Peru it has the fitting traditional accompaniments of boiled sweet potato and corn, carbohydrates that are grown in vast quantities, slightly sweet to perfectly complement and also help to fill you up! This is really easy to prepare and very refreshing for a warm Spring lunch!

Prep time: 15 min

Cooking time: 30-60 min (sitting in fridge)

Ingredients
800g firm-fleshed white fish (e.g. sea bass, ling fillet, barramundi)
1 Spanish onion
1 red chilli
Juice of 8-10 key limes
Salt
 1.5 kg sweet potato
3 corn cobs

Method
1. Finely slice the spanish onion and chilli. 
2. Juice the limes.

Paul's multi-purpose food processor did an amazing job at this, so fast and got every last drop!

3. Cut the fish into bite-sized pieces.

4. Place the fish, spanish onion and chilli and sprinkle of salt into a large bowl. Fill with lime juice until it just covers the fish, mix well and refrigerate for at least 30min, but ideally 1-2 hours. 
NB. If you remember, it's a good idea to mix it after 20 minutes to ensure all the fish gets exposure to lime juice.

5. Meanwhile, cut the boil potato into large bite-size pieces and boil with the whole corn cobs (without the husk) for 15-20 minutes until just soft. Cool.

6. When ready to serve, remove the fish from the fridge, quickly mix and serve with sweet potato and corn.