Corvina Traditional

Ingredients for Corvina Traditional

• 150g peeled sweet potatoes, cut into 1/4-inch dice

• 180ml pure maple syrup

• 120ml freshly squeezed lime juice

• 60ml fresh celery juice

• 1 matsked salt

• 2 teaspoons aji amarillo paste 450g skinless corvina fillet, blood line removed and cut into 1/2-inch dice

• 25g very finely diced celery

• 3 tablespoons finely diced red onion

• 3 tablespoons chopped fresh coriander

• 1/4 cup whole coriander leaves

To make the candied sweet potatoes, put the sweet potatoes, syrup, and 180ml water in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the potatoes are soft but still hold their shape, about 15 minutes.

Drain the potatoes, reserving the syrup, and let cool. Once the potatoes are at room temperature, put them back in the cooled syrup to store in the refrigerator until ready to use. Drain the potatoes well before using. You should have about 475ml .

In a nonreactive bowl, whisk together the marinade ingredients until well combined. Add the corvina and toss to combine. Add the celery, red onion, and chopped coriander and mix well.

Transfer the ceviche to individual glasses or a large shallow bowl. Place about 240ml the candied sweet potatoes on the sides of the glasses or bowl and top with the coriander leaves. Serve immediately.

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