Southern Peruvian Ceviche
Dari Rodriguez brings a taste of darkest Peru to East London
Serves 2 as a main dish and 4 as a side
2 fillets of seabass, skinned and boned
2 small red onions, finely sliced
3 stalks of celery, grated
2 tsp fresh ginger, grated
Handful of coriander, chopped finely (without stalks)
2 tbsp parsley, chopped finely
3 red chillies, chopped finely
2 small sweet potatoes
Boil a pan of water, add a pinch of salt and simmer the sweet pototoes, in their skins for 20-25 minutes.
Slice the onion finely and place in a colander or sieve. Sprinkle with a little salt, then quickly rinse in cold running water.
Halve and deseed the chillis, then chop finely. Finely chop the coriander and parsley. Grate the celery and ginger.
Chop the seabass fillets into small chunks and place in a glass or ceramic bowl. Sprinkle with 1 teaspoon of salt.
Cover the fish with all the ingredients, leaving the onions until last.
Halve the limes and squeeze the juice straight onto the ingredients. Carefully mix all the ingredients together and leave for 5 minutes.
Remove the skin from the cooked sweet potatoes and cut into wedges. Serve alongside the ceviche and enjoy in the sunshine with a Pisco Sour!