Peruvian Ceviche

200g sashimi grade white fish fillet, cut into 1cm dice
1 tablespoon olive oil
1 small stick celery
1 garlic clove
1cm piece fresh ginger
½ bunch coriander
juice of 2 lemons
juice of 1 lime
½ Spanish onion, thinly sliced
3 ice cube
2 shots of vodka

Poached Sweet Potato
200ml water
200g caster sugar
1 star anise
1 sweet potato (250g/8oz), peeled, cut into 1cm dice
juice of 1 lime

To make poached sweet potato, stir water, sugar and star anise in a small saucepan, over low heat, until sugar is dissolved. Add potato. Boil gently until potato is just tender. Drain. Place in a bowl. Drizzle with lime juice.
Meanwhile, place oil, celery, chilli, garlic, ginger, coriander and half the lemon and lime juice in a small processor. Process until smooth. Place in a serving bowl. Add fish, onion and ice cube. Stand for 4 minutes—this allows the acid from the citrus juice to cook the protein in the fish.
Place a shot of vodka in each shot glass. Add a splash of the cloudy citrus juice from the fish.
Serve ceviche with sweet potato and vodka shot.