Ceviche Peruano

Method

1. Cut the fish into 2 cm cubes and put in a chilled bowl with salt and crushed garlic.
2. Squeeze the limes gently (hard squeezing makes it bitter) and pour over.
3. Add minced chili and coriander, toss and leave just 2–3 minutes.
4. Add the onion and an ice cube to chill quickly.
5. Serve at once with sweet potato and corn, and the "tiger's milk" juices in a small glass.