Peruvian Ceviche

Ingredients

• 600g (1 lb 5 oz) very fresh firm white fish, cut into 1.5 cm (1/2 inch) cubes
• 240ml (1 cup) freshly squeezed lime juice
• 100g (3.5 oz) red onion, very thinly sliced
• 10g (0.35 oz) red chili, finely chopped
• •••See the full ingredient list and shop it in the app.

Method

1. 1Bring a pot with 2 liters (2.1 qt) of water and a pinch of salt to a boil. Add sweet potato slices and cook until tender, 8 to 10 minutes. Remove with a slotted spoon and let cool.
2. 2In the same boiling water, cook corn rounds until just tender, 5 to 7 minutes. Drain well and let cool.
3. 3Pat the fish dry with paper towels, then place in a non-reactive bowl. Pour in the lime juice, ensuring all pieces are submerged. Cover and refrigerate until the fish turns opaque, 10 to 15 minutes.
4. 4Rinse the sliced red onion under cold water and drain well. Add onion, chopped chili, cilantro, and olive oil to the marinated fish. Season with salt and black pepper to taste, then gently toss to combine.
5. ••• Cook along hands-free with timers and step-by-step guidance in the app.