800g snapper
1 cup fresh lime juice
Peruvian yellow chilli paste
coriander
salt
For garnish:
1 Spanish onion, fine julienne-cut
1 sweet potato
1 cinnamon quill/stick
100g raw sugar
1 cup orange juice
Clean the snapper fillets and cut in to small dices and reserve.
For the leche de tigre:
Blend the spinach, onion and the Peruvian chilli paste with the fish stock. Add salt and confirm the seasoning, before squeezing the limes and adding to the mix.Stir reserve in the fridge.
For the garnish:
Cut the sweet potatoes into thin round slices and cook in a saucepan with orange juice, cinnamon and the raw sugar until tender.
To finish:
Put the fish in a glass bowl. Add the leche de tigre mix. Toss and serve over the sweet potato discs.
