1 small sweet potato
1/2 tablespoon of ginger
160g of fish or lingcod
Salt and black pepper
1/2 crushed garlic clove
1/2 cup of red onion
1/2 finger chilies
3 Taiti lime wedges
Large American lettuce leaf
4 sprigs of parsley
4 sprigs of cilantro
1 small sweet potato
1/2 tablespoon of ginger
160g of fish or lingcod
Salt and black pepper
1/2 crushed garlic clove
1/2 cup of red onion
1/2 finger chilies
3 Taiti lime wedges
Large American lettuce leaf
4 sprigs of parsley
4 sprigs of cilantro
Place the sweet potato in a pot, cover with water and add ginger
Bring to a boil and let cook until tender but still firm
Remove the skin and cut into 1-centimeter thick slices. Reserve
Cut the fish into thin slices
Season with salt, black pepper, and garlic
Let it rest in the refrigerator for 20 minutes
Chop the onion into fine slivers
Rinse in cold water to remove any bitterness and let soak in ice-cold water to crisp up
Remove the seeds and veins from the finger chilies and cut into thin slices
Retrieve the fish from the refrigerator, season with lime juice, and when it turns white, it's ready
Arrange a lettuce leaf on a plate, then place the fish mixture, sweet potato, onion, and chilies on top
Garnish with parsley and cilantro leaves
Serve immediately.
