-
Boil sweet potato for 30 minutes. Once soft and cooked through, peel and cut into 3 equal pieces (optional).
-
In a small bowl combine ginger and garlic with oil (to infuse the oil)
-
Place the onion in a bowl with water, to reduce the strong onion flavor.
-
Cut fish into 1 inch cubes.
-
Place the fish in a bowl and add almost all of the finely chopped cilantro, chili, and 1 tablespoon of the infused oil. Marinate for 5 minutes.
-
To make the leche de tiger, in a blender combine a tiny bit of the fish, chili, cilantro, garlic, ginger, onion, celery, and pinch of salt. Blend until smooth.
-
To the fish add salt and lime juice, and allow to marinate for 5-20 minutes.
-
Once ready to serve mix fish with leche de tigre, red onions.
-
Serve on top of sweet potatoes slices, with toasted corn (or plantain chips on the side) garnished with red chili pepper for decoration.