Peruvian Ceviche

Peel sweet potato and chop into 1-inch cubes. Lay a 12-inch piece of foil on a work surface, place cubed potato in the center, and sprinkle with ½ teaspoon salt and 1 tbsp water. Wrap into a parcel and place in a Suvie pan.

Insert pan in the top of your Suvie. Input settings, and cook now or schedule.

Meanwhile, prepare the leche de tigre: In a blender, add 1 coarsely chopped small red onion, 2 smashed cloves garlic, 1 coarsely chopped celery rib, 1 (1-inch) piece ginger, ¼ cup chopped cilantro leaves and stems, and 1 ½ tsp ají limo paste, the juiced limes, ½ cup clam juice, and ¼ cup cold water. Blend until the mixture is completely smooth, about 1 to 5 minutes, depending on the speed of your blender. Add 2 tsp salt and ⅓ cup ice cubes; blend for 30 seconds more.

Set a fine-mesh strainer over a medium bowl. Pour blended mixture into strainer, pressing with a back of a spoon to release all the flavor. Discard foamy solids. Cover bowl and transfer to the refrigerator until ready to use.

Once sweet potato is cooked, remove from Suvie pan, open foil package, and allow to cool to room temperature, about 30 minutes.

Strain the sliced red onion and discard the water (soaking in water helps remove the strength and bitterness from the raw onion). Place in a medium bowl, along with the cubed white fish and ¼ cup ice cubes. Pour leche de tigre over the fish so everything is submerged. Stir to combine. Allow to marinate for 5 minutes. Remove ice, then gently fold in sweet potato and corn kernels; season with more kosher salt to taste.

Using a slotted spoon, divide the ceviche onto 4 to 6 small plates. Drizzle with a tablespoon or two of the leche de tigre from the marinating bowl. Garnish with cilantro leaves, minced red chile, and serve with a lime wedge and plantain chips alongside.