1 kgskinless flounder fillets, cut into 2.5cm wide strips 1Spanish onion, very thinly sliced2 tspfinely chopped small red chillies8limes, juice only2 (about 700gm) corn on the cob, boiled and cut into 2cm rounds6 (about 600gm) sweet potatoes, boiled, peeled and thinly sliced diagonallyTo serve:lime cheeks
Place fish in a non-reactive bowl. Add onion, chilli, lime juice, season to taste with sea salt, combine, cover and refrigerate for 15 minutes or until fish starts to turn from opaque to white. Serve with corn, sweet potato and limes.
Flounder is the most common fish used for Peruvian ceviche;
substitute snapper, grouper or blue-eye trevalla if it's
unavailable. Garnishes include corn, sweet potato, butter lettuce
and Spanish onion. The marinade, known as 'leche de tigre' (tiger's
milk), is a popular hangover cure.