White Fish Ceviche with Sweet Potato and Toasted Corn

🐟 Classic Ceviche: Pure Citrus Magic and No Heat

Ceviche is one of the most refreshing and nutritious dishes on the planet. It requires no thermal cooking; instead, the raw fish protein is chemically "cooked" and coagulated thanks to the acidity of the lime juice (the famous "tiger's milk"). Accompanied by satiating and sweet ingredients like boiled sweet potato, it is the perfect balance between acidity, freshness, and lightness.

🌊 Why it is exceptionally healthy

• Intact Enzymes: By not subjecting the fish to heat, we preserve valuable digestive enzymes intact and avoid the degradation of its delicate Omega-3 fatty acids.
• Zero Added Fats: It is a completely oil-free recipe, making its caloric intake come solely and exclusively from the lean protein and the sweet potato.
• Detox Power: Cilantro, chili pepper, and fresh lime form a fantastic triad to stimulate the metabolism and the immune system.

📝 Step-by-Step Preparation

1. The Frozen Precaution: It is essential to use white fish (sea bass, bream, or fresh cod) that has been previously frozen at -4°F (-20°C) for 48 hours to avoid anisakis.
2. The Perfect Cut: Cut 10.5 oz (300g) of the thawed fish into regular-sized cubes (approx. 0.6 inches / 1.5 cm). Put them in a glass bowl (never metallic, as the acid would react). Add fine salt and stir.
3. The Sweet Accompaniment: Boil or microwave 1/2 sweet potato (5.3 oz / 150g) until tender. Peel it and cut it into thick cubes. Cut 1/2 red onion into very fine slices and soak them in cold water for 5 minutes to soften their flavor.
4. The Express Tiger's Milk: Squeeze the juice of 3 or 4 limes (you need about 3.4 fl oz / 100ml of juice) but do not squeeze until the very end, to avoid the bitterness of the white pith.
5. The Flash Marinade: Pour the lime juice over the fish. Add a small piece of chopped ají limo (or chili pepper), a bunch of finely chopped fresh cilantro, and the drained red onion. Stir gently and let it rest for only 5 to 10 minutes (if you leave it longer, the fish will get tough).
6. The Assembly: Serve the ceviche immediately in cold deep plates, including its juice. Accompany with the sweet potato cubes and a handful of toasted corn (cancha) to provide an unbeatable crunchy contrast.