Peruvian fish ceviche

Ingredients:

• 0.6 kg fish fillet (sea bass or flounder), cut diagonally into 2 cm cubes.
• 1 liter of cooled boiled water
• 1 red onion, halved and thinly sliced
• 1 aji amarillo pepper, seeded, stemmed and diced
• 1 clove of garlic
• 1/4 cup freshly squeezed lime juice
• 1/4 cup freshly squeezed lemon juice
• 2 tsp finely chopped coriander leaves
• 2 ears of corn, broken in half
• 1 sweet potato, sliced ​​0.5 cm thick.
• 2 tbsp. l. rapeseed oil
• 1 head of lettuce
• Japanese seaweed, for serving

Preparation:

1. Preheat grill to medium-high heat and brush with vegetable oil.
2. Place the fish in a non-reactive bowl. Add 3 cups of cooled boiled water and gently rinse the fish. Drain.
3. Add the onion to the remaining cooled water and let it steep.
4. Meanwhile, place the peppercorns, garlic, and a pinch of salt in a mortar and pestle. Grind to form a paste.
5. Combine the fish, lime and lemon juice, garlic paste, salt, black pepper, and cilantro. Marinate for 10 minutes.
6. Brush the corn and sweet potato slices with oil and place on the grill. Grill for about 10 minutes.
7. For serving, divide the ceviche among four lettuce leaves, and top with onion half-rings. Serve with grilled corn and sweet potatoes, garnished with Japanese seaweed if desired, and the kernels cut from the cobs.