Ceviche

Method

Tap a step when it's done.

1. 1Buy the fish from a fishmonger you trust, telling them it will be eaten raw the same day; ideally choose fish that has been frozen first (see the tip). Keep it in the fridge until you cut it.
2. 2Slice the red onion very thinly and soak it in ice water for 10 minutes, then drain and pat dry. This tames its bite while keeping it crisp.
3. 3Cut the fish into 1.5-2 cm cubes with a sharp knife and place in a chilled glass bowl. Sprinkle with the salt, toss gently and leave for 1-2 minutes.
4. 4Juice the limes with a single gentle squeeze each; pressing too hard pulls bitterness from the peel. Strain the juice.
5. 5Pour the lime juice over the fish, add the garlic, chili and ice cubes and stir gently with a spoon. Leave for 3-5 minutes: the outside of the fish should turn opaque and white while the center stays slightly translucent.
6. 6Remove the ice cubes, fold in the onion and most of the cilantro, then taste and add more salt or lime if needed.
7. 7Divide over lettuce leaves and spoon over the tangy juices left in the bowl (leche de tigre). Serve straight away with the sweet potato, corn and toasted corn; ceviche does not wait.