Don Ceviche Sea Bass Ceviche From Ceviche: Peruvian Kitchen

Ingredients

• Amarillo Chili Tiger's Milk
• 1/4 inch (5 mm) piece fresh ginger, cut in half
• 1 small clove garlic, cut in half
• 4 roughly chopped cilantro sprigs
• 8 limes, juiced
• 1/2 teaspoon salt
• 2 teaspoons Amarillo Chile Paste
• Ceviche
• 1 large red onion, very thinly sliced
• 1 1/3 lb (600 g) sea bass fillet (or other white fish), skinned and trimmed
• Amarillo Chili Tiger's Milk (above)
• A few cilantro sprigs, leaves finely chopped
• 1 limo chili, seeded and finely chopped
• 1 sweet potato, cooked and cut into small cubes
• Fine sea salt

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