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Place 4 cups of water in a saucepan with the cinnamon and sugar. Bring to a boil and cook until a light syrup. Add whole sweet potatoes and cook for 5 more minutes. Remove sweet potatoes from the saucepan, cool and cut into slices.
Blend the fish stock with a piece of the fish (1 1/2 oz/ 40 g), garlic, celery, cilantro, chili, ginger and juice of the lemons. Strain and reserve.
Mix mayonnaise with soy sauce, grated cheese, and the reserved preparation. Add fish cut into 3/4 in /2 cm and mix well.
Serve with sweet potato and corn kernels.
Other ceviches:
Shrimp ceviche
Seafood ceviche
Warm fish ceviche
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