Ingredients

For the Leche de Tigre:

• Thumb-sized piece Fresh Ginger, peeled
• Juice from 6 Limes
• Big splash Fish Stock
• 4-5 Ice Cubes
• 1/4 - 1/2 fillet Firm White Fish
• 1/2 Red Pepper
• 2 cloves Garlic
• Small bunch Fresh Coriander
• 1/2 tsp Salt
• 1/4 tsp Pepper

• 4 fillets firm white fish
• 1/2 large sweet potato, cooked & cooled
• Toasted sweet corn
• small bunch Fresh Coriander
• 1 green onion, finely sliced
• Salt & Pepper

Tools

• Multipro Compact + FDM312SS

Method

1. To make the Leche de Tigre, place all marinade ingredients in your Kenwood food processor and blend until smooth.
2. Pass the mixture through a sieve, collecting the liquid in a bowl. Discard the solids left in the sieve.
3. Cut fish fillets into small cubes and transfer them to a bowl. Pour Leche de Tigre liquid over the fish and give a quick stir. Make sure fish is in an even layer and covered by the liquid, then leave to 'cook' for 10-15 minutes (this depends on the size of your cubes).
4. To serve, divide ceviche between 4 shallow bowls. Cut the sweet potato into 4 thick slices and arrange one in each bowl, then add a small tuft of coriander and a bit of sweetcorn to each. Finally, strew with some sliced green onion and some salt and pepper.