Kingfish ceviche | Gourmet Traveller

Ingredients

• 1 kg Hiramasa kingfish fillet, halved lengthways
• 50 gm fine salt
• 2 corn cobs
• For deep-frying: vegetable oil
• 1 medium sweet potato, shaved into strips with a peeler
• Juice of 8 limes
• 100 ml extra-virgin olive oil
• 1 small telegraph cucumber, halved lengthways, coarsely chopped
• 1 small Spanish onion, thinly sliced
• 4 small red chillies, thinly sliced
• 1½ cups coriander leaves, coarsely chopped (loosely packed)
• 2 coriander stems, finely chopped
• To serve: bottarga (see note)