The word ceviche may come from the Quechuan word siwichi, for fresh fish, or the Spanish escabeche, an Andalusian Arabic word meaning seafood, meat, or vegetables cooked in vinegar.

For the sweet potato:
1 large sweet potato, peeled and sliced into thin rounds
water 
1 ½ tablespoons sugar 
zest of one orange
3 whole cloves

For the corn:
2 ears of corn
½ cup salty corn (corn nuts)

For the leche de tigre: 
1 large clove garlic
1 inch piece ginger, peeled and roughly chopped
¼ stalk celery, roughly chopped
2 tablespoons red onion
3 stems cilantro
¾ cup lime juice
¾ cup clam juice or fish stock
1 aji chile
generous pinch salt

For the ceviche:
12 ounces red snapper, sea bass or halibut, cut into ½-inch cubes
1 small red onion, thinly sliced
1 aji amarillo or habanero chiles, deseeded and chopped
¼ cup cilantro, chopped
salt and pepper to taste
lettuce for serving

Place sweet potato in a saucepan with enough water to cover by about an inch, sugar, cloves and orange zest. Bring to a simmer and cook until tender, about 5 to 10 minutes. Drain and set aside.

In a separate saucepan, boil the corn until tender. Drain, let cool, cut into 2-inch sections. Set aside.

Prepare the tigre de leche. Place all of the ingredients in a blender and blend until smooth. Strain through a fine mesh sieve. Taste and add salt if needed.

Place cubed fish in a non-reactive bowl. Add the leche de tigre, cover, refrigerate and let marinate for 10 to 15 minutes or until the fish has firmed up and turned milky white. Add the thinly sliced red onion, cilantro and chiles and gently toss. Add salt and pepper to taste.

Serve over a bed of lettuce with sweet potato, sliced corn and corn nuts.

Serves 4