800 g snapper fillets, skinless and deboned
Ceviche Marinade (Leche de Tigre):
1/2 shallot, roughly chopped
1/4 cup fish offcuts
3 coriander roots, roughly chopped
2 tsp aji Amarillo (Peruvian yellow chilli paste)
1/3 cup fish stock
Salt to taste
Juice of 1 lime
Juice of 2 lemons
Garnish:
1/4 of a sweet potato, peeled and thinly sliced
1 cup fresh orange juice
1 cinnamon quill
2 cloves
100 g raw sugar
Clean the snapper fillets and dice into small cubes (1 cm x 1 cm), reserving the offcuts. Cover and refrigerate.
Ceviche Marinade:
Combine shallots, fish offcuts, coriander roots and Peruvian chilli paste with fish stock in a blender.
Add salt to season if needed. Add lime and lemon juice, stir and set aside in refrigerator.
Garnish:
Place sweet potato slices in a saucepan. Add orange juice, cinnamon, cloves and raw sugar and if required, add enough water to cover sweet potato. Cook 5-10 minutes or until tender. Remove from heat and drain.
To Serve:
Place the fish into a bowl, stir to marinade to combine and pour over fish. Toss gently to coat, you may not need all of the marinade.
Serve over the sliced sweet potato, with a side of charred corn kernels.
