Ceviche from Peru

This dish is my son's favourite.  When I told him I was going to try out recipes from around the world to make a cookbook, he said that I had to include ceviche.  So here it is!  Ceviche in different forms is made all over Central and Southern America.  Fresh and healthy!  A great starter.

10 coarsely chopped garlic cloves
1 teaspoon salt
1/2 teaspoon black pepper
2 tablsepoons fresh cilantro/coriander chopped
3 green chilies finely chopped
1 red onion thinly sliced
1 kg white fish fillets cubed
5 large limes freshly squeezed
1 stick celery finely chopped
1 cucumber cubed
1/2 red capsicum cubed
1/2 yellow capsicum cubed
1/2 carrot cubed
1 sweet potato
1 handful of corn kernels
Cut the fish into small chunks.  Place them in a bowl with the juice from the limes and a sprinkle of salt.  Add in the onion, chopped coriander, garlic and chilies.  Mix well.  Cover the bowl with clingwrap and place in the fridge for at least 45 minutes.  Cut the sweet potato into cubes and put them on to boil.  When they are cooked but not so soft they fall apart, put them aside to cool.  Get a salad bowl and put in the celery, cucumber, capsicum and carrot.  Sprinkle with the salt and pepper and use your hands to mix it all together.  Add in the corn kernels and cooked sweet potato cubes.  Take the fish out the fridge and drain off the lime juice.  You'll see that the fish has changed colour and become white.  It has cooked in the lime juice.  Add the fish, chili, onion, garlic mixture to the salad.  You have now made Peruvian ceviche!
Cindy Vine is a South African currently living and working in Kyiv Ukraine.  She is the author of The Colorful Art of Pain, Hush Baby and Defective.  All her books are available on Amazon in both print and Kindle format.  http://cindyvine.com