Peruvian ceviche

Ingredients for 4 servings:

• 1 kg fish fillet(s), white and firm flesh, possibly weight portions of seafood, then it is Ceviche mixto
• 4 cloves garlic
• 6 limes
• 1 chili pepper(s), spiciness to taste
• 1 bell pepper(s), red
• 1 clove(s) ginger
• 2 stalk(s) Celery
• 2 sweet potatoes
• 1 sweetcorn cob, optional
• 50 g butter, optional
• 12 lettuce leaves
• 3 onions, red
• 4 stalks of coriander
• ½ tsp cumin
• 1 tsp glutamate
• ½ cup whole milk
• Salt
• pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Preparation: Cut the fish fillets and, if using, seafood into bite-sized pieces. Rinse the sweet potatoes in cold water and cook with the skin on in gently simmering water until tender, then let cool and peel. If using, cut the sweetcorn into four pieces, steam for 15 minutes, and then toss in butter. Meanwhile, peel the garlic and finely dice (do not press!). Deseed the bell pepper and chili and roughly chop. Also cut the celery into larger pieces. Peel the ginger and, if using, roughly chop it. Peel the onions and finely slice. Halve the limes and juice the juice. Preparation: Place the fish and, if using, seafood in a salad bowl and toss with the garlic cubes. Let it stand for a moment. Season with cumin and stir in half the lime juice. Now finely chop the bell pepper, chili, celery, and ginger together with the milk in a blender or with a hand blender, then carefully mix with the fish. Add the MSG. Stir in the second half of the lime juice. Let stand for 30 minutes, then season to taste with salt and pepper. To serve: Cut the sweet potatoes crosswise into thick slices. Place two slices and, if desired, one piece of sweetcorn in the center of four plates. Arrange three lettuce leaves around each serving. Place the finished ceviche on top. Garnish with cilantro leaves and sliced ​​onion and serve immediately.