Tropical Squid Ceviche with Mango, Chilli, Coconut, and Curry Leaf [Part 4]

1. Slice the potatoes very thin using a knife or a Mandolin slicer and place in the water. Add in the vinegar and let it set for 10 minutes to draw out starch.

2. Drain the potato slices and dry them out on a paper towel thoroughly to ensure all the moisture is removed.

3. Heat up the oil in a frying pan on a low flame. Add in the potatoes when the oil reaches around 100c.

4. Allow the potatoes to fry and caramelise slowly on the low flame (around 12 minutes).

5. Drain on paper towel and dress with salt.

Assembly

Drain out the curing liquid from the squid ceviche and mix in the mango and chili. Add in the fingerlime segments and mix again before placing the ceviche into a ring mould on a plate. To serve, gently pour the coconut milk around the squid and swirl the curry leaf oil on top of thecoconut milk to create contrast.