Ceviche classico with leche de tigre – Gourmet Traveller

Ingredients

• 1 sweet potato, cut into 1cm-thick rounds
• 30 gm caster sugar
• 1 star anise
• ½ cinnamon quill
• 100 ml lime juice, plus extra to taste
• 70 ml fish stock
• 50 gm white-fleshed fish trimmings
• 5 cm piece celery stalk
• 10 gm (2cm piece) ginger, coarsely chopped
• 1 garlic clove
• 1 small Spanish onion, thinly sliced
• 2 coriander sprigs, plus 1 cup coriander
• ½ small green chilli
• 200 gm Palmers Island mulloway, cut into 2cm-thick pieces (see note)
• ½ small birdseye chilli, seeds removed, finely chopped