Ceviche Mixto

🔥 Prep

• Cut the 300 g sea bass filet into 1‑cm dice.
• Peel, devein, and halve the 150 g shrimp lengthwise.
• Thinly slice the 1 red onion into half‑moon rings.
• Finely mince the 0.5 habanero pepper (remove seeds for less heat if desired).
• Chop the 15 g fresh cilantro roughly.
• Peel and mince the 2 cloves garlic.
• Peel and grate the 5 g ginger.
• Peel the 1 sweet potato and cut into 2‑cm cubes.
• Rinse the 100 g Peruvian giant corn and remove kernels if using frozen, or keep whole if using cooked corn.

🔥 Cook

• 1. In a non‑reactive bowl, combine the 120 ml lime juice, 30 ml fish stock, 1.5 tsp salt, 0.25 tsp black pepper, the minced garlic, grated ginger, and sliced habanero; stir to dissolve.
• 2. Add the diced sea bass and shrimp to the lime mixture, toss to coat evenly.
• 3. Let the seafood cure at room temperature for 10 minutes, stirring once halfway through.
• 4. While the ceviche cures, place the sweet potato cubes in a steamer basket over boiling water and steam for 12‑15 minutes until tender; add the giant corn kernels (or whole ears) during the last 5 minutes of steaming.
• 5. After curing, drain excess liquid if desired, then fold in the sliced red onion and chopped cilantro; taste and adjust seasoning with additional salt or lime juice if needed.

🔥 Serve

• Spoon the ceviche onto chilled plates or a shallow bowl.
• Arrange steamed sweet potato cubes and giant corn on the side.
• Garnish with extra cilantro leaves and lime wedges.
• Serve immediately, optionally with a slice of avocado or a pinch of toasted corn kernels for added texture.