STEP 1

Previously prepare the garnish for the ceviche, washing the sweet potato well and cooking it for 20 minutes over medium heat, from the moment the water starts to boil. We prick it to check that it is soft inside. Remove from water and reserve. In a separate saucepan, cook the corn cobs for 10 minutes. We reserve.

STEP 2

Cut the red onion into julienne strips and run under cold water to remove the bitterness. We also chop the chili bell pepper from which we have previously removed the seeds and veins by cutting it lengthwise. With rocoto or yellow chili bell pepper paste, add only a dessert spoonful to the ingredients. Finally, chop the cilantro.

STEP 3

Clean the fish well and cut it into medium-sized cubes of approximately 1-2 cm and season with salt and pepper.

STEP 4

Place the fish, sour orange, lime juice, celery, onion, garlic, aji rocoto, cilantro, ginger and adobo in a medium glass bowl or on a plate, and stir until well combined. Cover and refrigerate until the fish has “cooked” in the citrus juice (it will become opaque to the center), for a minimum of 4 hours or up to a total of 24 hours. Taste the fish and add more Adobo if necessary.

STEP 5

To present the ceviche, peel the sweet potato and cut thick slices. We husk the corn on the cob. Place the fish cubes, onion on top, and accompany with the sweet potato and corn kernels.

It can also be served with Tostar Cancha INTERTRÓPICO corn, which is an emblematic appetizer in the gastronomy of Ecuador, Bolivia and Peru. It is commonly consumed in meetings and parties, as part of the snack. It is also a contour for ceviche, chicharrón, rice with seafood, among others.