Serves 4

Ingredients:

• 1 large red onion, very thinly sliced

• 1 sweet potato, peeled and cut into 1.5cm dice

• 600g skinless sea bass fillets, cut into 1.5cm dice

• A few coriander leaves, finely chopped; plus extra whole leaves to decorate

• 1 large, ripe avocado, destoned, peeled and flesh cut into 1.5cm dice

• 12 physalis, halved

• 2tsp cancha corn or pistachios, crushed, to serve

• 4tbsp coriander herb oil

For the amarillo tiger’s milk (makes 200ml):

• 5mm piece of ginger

• 1 garlic clove, halved

• 4 coriander sprigs

• Juice of 12 limes

• 2 tsp amarillo chilli paste

1. First, make the amarillo tiger’s milk. Put the ginger, garlic, coriander and lime juice in a bowl. Stir and leave to infuse for 10 minutes. Strain the mixture through a sieve into a separate bowl and add the chilli paste and ½tsp of salt. Taste to check the balance of flavours and add more salt, chilli or lime juice if necessary. Set aside.

2. Soak the onion slices in iced water for five minutes. Drain thoroughly and lay them out on kitchen paper so they dry completely.

3. Bring a small saucepan of water to the boil. Salt the water then add sweet potato cubes. Reduce heat and simmer until just tender (about five to seven minutes). Drain and set aside.

4. Put cubes of sea bass in bowl with the tiger’s milk for one minute, then add onion slices, coriander, avocado, physalis, and cooked sweet potato. Turn components over very gently (you do not want the sweet potato or avocado to break up), then divide equally between four bowls. Check seasoning, adding a little more salt if required, then serve immediately decorated with a sprinkling of crushed cancha corn or pistachios, coriander leaves and coriander herb oil.

This recipe is from Martin Morales’ book Andina: The Heart of Peruvian Food (£27, Quadrille Publishing).