Roughly chop the cauliflower into florets. Cook in a large pot of boiling salted water for about 6-8 minutes until the cauliflower is still tender. Drain, cool and drain well. Then cut into small pieces.

Finely grind the nori sheet with the salt or chop it finely in a food processor. Halve the red onion and cut into fine rings just like the chili pepper. Mix everything in a large bowl with the juice of 2 limes and the coriander. Add the cauliflower, mix well and leave to stand for at least 20 minutes (or in the fridge overnight).

In the meantime, the side dishes can be prepared. To do this, peel the sweet potato, cut into 1 cm thick slices and fry on both sides with a little olive oil in a pan at medium temperature. If necessary, also fry the corn.

Season the cauliflower ceviche with salt, chilli/pepper and, if necessary, a little more lime juice. Serve with sweet potato, corn and a few lettuce leaves.