Classic Peruvian Ceviche

Boil sweet potatoes whole until tender, about 20 minutes. Cool, peel, and slice into rounds. Boil corn, cut into 3 cm rounds. These are served as sides.

Cut fish into 2 cm cubes. Place in a glass or ceramic bowl — never metal.

Thinly slice red onion, soak in cold salted water for 10 minutes to reduce sharpness, then drain.

In a blender, blend half the lime juice with garlic, ají amarillo paste, and a pinch of salt to make a tiger's milk base.

Pour remaining lime juice and tiger's milk over the fish. Mix well and let cure for exactly 3 minutes — the fish should be opaque on the outside but still tender.

Add red onion, chopped cilantro, and season generously with salt.

Serve immediately in cold bowls alongside sweet potato and corn. Ceviche waits for no one — eat right away.