Ceviche

1. Use very fresh, sushi-grade white fish that has been kept properly chilled; pat it dry, remove any skin and bones, and cut it into even 2 cm cubes, then keep it refrigerated until the moment of mixing.
2. Boil the sweet potato whole until tender, around 25 minutes, then peel and slice it, and boil the corn until just done, around 10 minutes, and set both aside to serve alongside.
3. Slice the red onion paper-thin, soak the slices in cold water for 10 minutes to mellow them, then drain well, and finely mince the chile, removing seeds for less heat.
4. Make the leche de tigre by squeezing the limes and blending a few fish trimmings with the grated garlic, ginger, a little celery, a few cilantro leaves, salt, and pepper, then straining the juice.
5. No more than 10 minutes before serving, season the chilled fish cubes with salt, pour over enough fresh lime juice to submerge them, and stir gently as the flesh turns opaque and firm at the edges.
6. Fold in the drained onion, the chile, and chopped cilantro, taste and adjust salt, then serve immediately in cold bowls with the sweet potato and corn on the side.

You'll use: Large pot · Saucepan · Blender