Ingredients for 2 servings:

• 1x lake char or trout
• 2x small red onions
• 1x sweet potato
• 1x lime juice
• Pieces of ginger
• 1x garlic clove
• Dashi umami fish broth
• Chopped coriander & celery leaves
• Delicate celery stalks
• olive oil
• Peanut Soya Rayu
• Chips from Tlaxcalli
• Enjoy your meal and have fun feasting! 🐟

And so it goes:

• Preparation: Peel the ginger and garlic and cut into very fine cubes. Sauté briefly in olive oil and deglaze with Dashi Umami fish broth (let everything cool down). Kitchen hack: scrape off the ginger peel with a spoon!
• Cut the peeled sweet potato into fine cubes, season with salt and fry in olive oil. Fillet the fish and cut into medium-sized, even cubes. Finely chop celery, onion and coriander.
• Mix & Match: In a bowl, add the fish cubes, salt, lime juice and dashi umami fish broth as well as onion, sweet potato and celery. Mix and let steep for 10 minutes.
• Finishing Touch: Refine with Peanut Soya Rayu, chopped coriander and celery leaves
• Showtime: The ceviche tastes fantastic with the crunchy TLAXCALLI chips.🌽