Fish Ceviche with Sweet Potato and Choclo

Directions

1. Preparing the Fish: Cut the fresh fish into small cubes. Place them in a bowl. Squeeze the limes to extract the juice. Pour the lime juice over the fish to "cook" it in the juice. Mix well and let it rest in the refrigerator for 15 minutes.
2. Preparing the Leche de Tigre: 3. If using ready-made leche de tigre, skip this step. Otherwise, prepare it by mixing lime juice, fish juice, chili, cilantro, grated ginger, and salt.
3. Preparing the Vegetables: 4. Peel and thinly slice the red onion. Place the slices in a bowl of cold water to remove bitterness, then drain. 5. Peel and grate the ginger. 6. Wash and chop the cilantro.
4. Cooking the Sweet Potatoes and Choclo: 7. Peel the sweet potatoes and cut them into cubes. Cook them in boiling salted water for about 10 minutes until tender. Drain and let them cool. 8. Cook the choclo ears in boiling salted water for about 10 minutes. Drain and cut the corn kernels off the cob.
5. Assembling the Ceviche: 9. In a large bowl, mix the marinated fish, red onion, grated ginger, chopped cilantro, sweet potato cubes, choclo kernels, chulpi corn, and lupini beans (if used). 10. Add the leche de tigre and mix well. Season with salt and pepper to taste.
6. Presentation: 11. Serve the ceviche in individual bowls, garnished with a few cilantro leaves and red onion slices.
7. Tips: For added crunch, you can add diced cucumber or bell pepper. For a spicier version, add finely chopped fresh chili.