Ceviche classico with leche de tigre

Step 1

Place sweet potato in a saucepan with sugar, star anise, cinnamon and 1 litre water, bring to a simmer over medium heat and cook until tender (5-10 minutes). Drain and set aside.

Step 2

Blend lime juice, stock, fish trimmings, celery, ginger, garlic, 20gm onion and 1 tsp fine sea salt in a blender until smooth.

Step 3

Add coriander sprigs and green chilli and blend until finely chopped.

Step 4

Pass through a fine sieve and refrigerate until chilled (20-30 minutes).

Step 5

Combine mulloway and a pinch of salt in a chilled bowl and stir well. Add lime juice mixture to fish, then squeeze in extra lime juice to taste and toss to combine.

Step 6

Meanwhile, soak remaining onion in iced water (5 minutes).

Step 7

Drain onion, add to ceviche with remaining coriander and birdseye chilli, toss to combine, adjust seasoning to taste, then serve in a bowl with all the juices, with the sweet potato on the side.