Nikkei Ceviche with Leche de Tigre

• 1 medium Sweet potato
• 120 g Sweet corn kernels
• 120 ml Fish stock
• 15 g Ginger root
• 1 clove Garlic
• 2 tbsp Soy sauce
• 2 tsp Aji amarillo paste
• 4 medium Lime
• 1 small Red onion
• 15 g Fresh coriander
• 250 g Sea bass, sushi-grade

1. Peel the sweet potato and cut into 2 cm chunks. Boil in lightly salted water for 10 to 12 minutes until just tender, then drain and cool completely. Chill in the fridge while you prepare the rest.
2. Toast the sweet corn kernels in a dry frying pan over medium heat for 4 to 6 minutes, stirring, until lightly golden and nutty. Tip onto a plate to cool. Once cool, chill until serving.
3. Make the leche de tigre: in a blender, combine the fish stock, ginger, garlic, soy sauce, aji amarillo paste, the juice of 2 limes, and a small handful of coriander leaves. Blend until very smooth, then pass through a sieve into a bowl. Chill until ice-cold.
4. Finely slice the red onion and place in a bowl with the juice of 1 lime; toss and leave for 5 minutes to soften. Cut the sea bass into bite-sized cubes and keep chilled. Roughly chop the remaining coriander leaves.
5. Just before serving, add the sea bass to a chilled bowl and squeeze over the remaining lime juice. Pour over enough cold leche de tigre to generously coat, then add most of the onion and coriander and gently toss. Leave for 3 to 5 minutes until the fish turns opaque on the outside but remains tender.
6. Divide the ceviche between two plates, spooning over a little extra leche de tigre. Add the chilled sweet potato and toasted corn alongside, then finish with the remaining onion and coriander. Serve immediately while cold.

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