Ceviche

Ingredients

• 1 small sweet potato
• 1 cob corn, boiled until just tender
• 250 ml rice bran or grapeseed oil, for frying
• ¼ cup cooked quinoa
• 300 g fish fillet, diced (snapper or similar white fish)
• salt
• 70 ml lime juice
• 30 ml lemon juice or sour orange juice
• 1 garlic clove, bruised
• 2 habanero chillies or long red chillies, seeded and finely diced
• ¼ red onion, thinly sliced and rinsed under cold water
• 1 handful coriander leaves and stalks, chopped

Cooling time: 30 minutes

Instructions

1. Preheat the oven to 175˚C.
2. Wrap the unpeeled sweet potato in foil, then bake for 30 minutes or until completely soft and cooked through. When cool enough to handle, peel off the skin and stand the flesh to cool completely.
3. Cut the corn kernels off the cob and set aside.
4. Heat the rice bran oil in a small, deep saucepan. Slowly lower the cooked quinoa into the oil and fry until golden and crisp. Scoop the quinoa out of the oil and drain on paper towel. Season with salt and set aside.
5. Meanwhile, season the fish with a little salt and stand for 5 minutes.
6. Place the lime and lemon juice in a bowl and stir in the garlic and chilli.
7. Just before serving, remove and discard the garlic clove from the dressing, then stir in the fish. Add the sliced onion and chopped coriander and stir to combine. Transfer to a serving bowl and serve with slices of cooked sweet potato and half the corn kernels. Sprinkle with the crispy quinoa and serve immediately.

Photography by Kitti Gould.

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