Peruvian Ceviche

Instructions

1. 1

   Boil the sweet potato until tender, about 15-20 minutes. Cool and cut into 1/2-inch rounds.

2. 2

   Cut the fish into 1/2-inch cubes and place in a glass or ceramic bowl.

3. 3

   Slice the red onion very thinly and soak in cold water for 10 minutes to reduce its bite.

4. 4

   Mince the garlic and finely dice the jalapeño (remove seeds for less heat).

5. 5

   Add lime juice, minced garlic, diced jalapeño, and salt to the fish. Mix gently.

6. 6

   Cover and refrigerate for 15-20 minutes, stirring once halfway through.

7. 7

   Drain the onions and add to the marinated fish along with chopped cilantro.

8. 8

   Gently fold in the corn kernels and season with black pepper.

9. 9

   Serve immediately in chilled bowls with sweet potato slices and avocado wedges on the side.