Peruvian Ceviche with Leche de Tigre

Sweet Potato

• 850 g water
• 225 - 285 g sweet potatoes, peeled, sliced into rounds (½ cm/¼ in.)

Tiger's Milk

• 15 g fresh cilantro leaves
• 1 garlic clove
• ½ - 1 habanero chilli, stem and seeds removed (see Tip)
  ou 1 red chilli, any type, stem and seeds removed
• 45 g red onion, in pieces
• 1 ½ cm ginger, fresh, peeled, thinly sliced
• 85 g lime juice
• 45 g lemon juice
• 60 g fish broth
• 60 g fresh sea bass, boneless, skinless,
  ou 60 g fresh white fish, boneless, skinless (see Tip)
• ½ tsp sea salt
• 30 g ice cubes

Ceviche

• 450 g fresh sea bass, boneless, skinless, cubed
  ou 450 g fresh white fish, boneless, skinless, cubed (see Tip)
• 100 g red onions, thinly sliced
• ½ tsp sea salt, to taste
• red bell peppers, mini, sliced in rings, to garnish
• plantain chips, to serve
• 2 avocados, sliced