Ceviche Andino

Method

1. First, make the amarillo tiger’s milk. Put the ginger, garlic, coriander and lime juice in a bowl. Stir and leave to infuse for 10 minutes. Strain the mixture through a sieve into a separate bowl and add the chilli paste and ½ teaspoon of salt. Taste to check the balance of flavours and add more salt, chilli or lime juice if necessary. Set aside.
2. Meanwhile, soak the onion slices in iced water for 5 minutes, then drain them thoroughly and lay them out on kitchen paper so that they dry completely.
3. Bring a small saucepan of water to the boil. Salt the water then add the sweet potato cubes. Reduce the heat to low and simmer until just tender (about 5–7 minutes). Drain and set aside.
4. Put the cubes of sea bass in the bowl with the tiger’s milk for 1 minute only, then add the onion slices, chopped coriander, avocado, physalis, and the cooked sweet potato. Turn all the components over very gently (you do not want the sweet potato or avocado to break up), then divide the ceviche equally between 4 bowls. Taste and check the seasoning, adding a little more salt if necessary, then serve immediately decorated with a sprinkling of crushed cancha corn or pistachios, coriander leaves and coriander herb oil.