Peruvian Ceviche with a Yuzu twist

1. Soak the onions: Add the sliced onion to a large bowl and fill with cold water. Set aside.
2. Prep the toppings: Peel the sweet potato and slice into half inch rounds. Bring a pot of water to boil and add the sweet potato rounds. Boil until fork tender. Remove from the water and set aside to cool. Add the choclo to the boiling water and cook for 5 minutes. Drain from the water and set aside to cool.
3. Prep the fish: Add the fish to a large bowl along with the salt, grated garlic, ginger and cilantro. Stir to coat the fish pieces and set aside.
4. Make the leche de tigre: To a small bowl or measuring cup, squeeze in the juice of 4 limes, add the yuzu extract and aji amarillo paste. Stir to combine.
5. Combine: Drain the red onion from the water, pat dry with a paper towel, and add it to the fish. Pour in the leche de tigre and stir to combine, making sure the fish pieces are submerged. Place the ceviche in the fridge to cure for 20-30 minutes.
6. Serve: Add a couple pieces of the sweet potato to your serving plate, 1/2 the choclo and then spoon on 1/2 the ceviche along with the leche de tigre. This makes 2 servings so prepare your other plate as well. Top both plates with the cancha and serve!