Halibut ceviche with red onion, serrano and cilantro

Trim off tougher connective tissue and any pin bones from the halibut.

Cut the fish lengthwise into slices, halve the slices, then cut across into quarter to half inch chunks; put in a bowl.

Add red onion.

Trim the ends of the serrano, hold it vertically and slice off fillets, leaving most seeds and ribs; cut into strips and then very fine brunoise; add.

Slice across the cilantro tops to take leaves and tender stems, or pluck the leaves; add.

Add juice of lemon, lime and tangerine, enough to coat every piece of fish, and a pinch of salt; transfer to a bigger bowl and toss.

Marinate a minimum of five minutes, ideally about 15, and not above 30 to 45 minutes, until the outside turns a little opaque but it is still tender.

Halve the sweet potato, slice a quarter inch thick and boil in salted water.

Taste and add a little salt; transfer to a serving bowl.

Sprinkle with corn nuts; serve sweet potato on the side, garnish with cilantro, drizzle with olive oil and add a dash of habanero hot sauce.