Lazy Day Ceviche with Roasted Sweet Potato and Candied Ginger Iced Green Tea

Hi Everyone!

After a long hiatus of school, school, school, I'm resuming my F.A. duties!

I've been longing for ceviche (a refreshing Latin-American fish salsa) for weeks, but convinced myself that I'd wait for the first warm day after exams to splurge on some fresh filets.

I scooped up a fresh Tilapia filet, an orange, a couple of lemons, a serrano chile, a tomato, and a small onion for the ceviche.

• Simply dice the Tilapia, chile, tomato, onion, and garlic if you wish, uniformly in 1/2 inch pieces and marinate in the juice of the orange and lemons.
• Cover and pop in the fridge for an hour, but no longer.
  

In the mean time, peel and cut the sweet potato into 1-inch chunks and toss in a mixture of one tablespoon olive oil, 1 tablespoon maple syrup, and a pinch of salt to taste.
Spread the chunks on a roasting pan and roast at 350 degrees for an hour or until fork-tender, turning over halfway through.

To make my candied ginger iced green tea, combine 1/4 cup of candied ginger and a gallon of almost-boiling water in a big pitcher. Place in the pitcher 6 bags of green tea. leaves Cover and refrigerate. Serve unsweetened or sweetened with stevia (it tastes more like sugar than any artificial sweetener.

Serve the ceviche in a chilled margarita glass separately from the sweet potato, so that the spicy sour flavors can be separated from the caramelized comfort of the warm potato. Ceviche, like revenge, is a dish best served cold. It (ceviche) is best eaten with a spork!

Yummy!