How to make Ceviche

Ingredients

• 500 g very fresh, skinless white fish, such as sea bass or sole, sold for eating raw (previously frozen is safest). For pregnant women, young children, older people or anyone with a weak immune system, use cooked peeled prawns instead of raw fish
• 8 to 10 limes, freshly squeezed (about 150 ml of juice)
• 1 red onion, very thinly sliced
• 1 fresh yellow or red chilli, seeds removed, finely chopped
• 1 small garlic clove, crushed
• A handful of coriander (cilantro) leaves, chopped
• Salt
• 1 sweet potato, boiled and sliced, and 1 cob of corn, boiled and cut into rounds, to serve

Method

1. Put the sliced onion in cold water for 10 minutes to make it milder, then drain.
2. Cut the fish into 2 cm cubes and put them in a cold glass bowl. Season with salt, garlic and chilli and mix gently.
3. Pour over the lime juice so it just covers the fish. Stir and leave for 5 to 10 minutes, until the outside of the fish turns white.
4. Add the onion and coriander, taste for salt and serve at once, on cold plates, with the sweet potato and corn.
5. Keep the fish in the fridge until the last moment. Lime juice does not kill germs the way cooking does, so only use fish meant for eating raw, and eat the ceviche the same day.