Preparation:
- Peel the sweet potato, boil it, and cut it into thin slices.
- Cook the corncob, then peel off the kernels.
- Finely chop the garlic clove, lime chilli and coriander.
- Cut the fish into 2 cm cubes, put them in a bowl and season them with salt and pepper.
- After 1 minute, add the garlic and chili.
- Pour lime juice over it and add the chopped coriander and ice cubes.
- Stir and let the fish stand for a few minutes.
- Cut the onion into rings.
- Remove the ice cubes and add the onion.
- Stir everything again and season it to taste. Then serve the Ceviche with corn and sweet potato.