Peruvian Ceviche

Ingredients

• Marinade

  • 1/2 cup (125 ml) lime juice
  • 1 tbsp cilantro stems, chopped 
  • 1/2 tsp salt
  • 1 garlic clove, cut in half
  • 1 piece fresh ginger, about 1 inch (2.5 cm) long, sliced

• Ceviche

  • 1/2 cup (75 g) sweet potato, peeled and diced
  • 7 oz (200 g) skinless halibut fillet, diced
  • 1/2 cup (75 g) mango, peeled and diced
  • 2 tbsp salted corn nuts (see note)
  • 1 small shallot, sliced into thin rounds and soaked in cold water for 15 minutes
  • 1 small Fresno chili pepper, seeded and finely diced
  • Cilantro leaves, to taste
  • Fleur de sel, to taste
  • Olive oil, to taste