The quintessential lime-marinated white fish with red onions and cilantro.
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Rinse the sliced red onions in cold water and soak them for 10 minutes to reduce their bite; drain well.
Place the cubed sea bass in a large glass mixing bowl and season generously with salt and minced garlic.
Add the minced chili pepper and the ice cubes to the bowl; the ice keeps the fish cold and firm while mixing.
Pour the fresh lime juice over the fish, ensuring all pieces are submerged, and stir gently for about 2 minutes.
Remove the ice cubes from the bowl before they melt completely to prevent diluting the marinade.
Fold in the chopped cilantro and the drained red onions, tossing lightly to combine.
Let the mixture rest for 5 minutes in the refrigerator to allow the lime juice to 'cook' the fish.
Serve immediately in chilled bowls, garnished with slices of sweet potato and Peruvian corn on the side.
