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Sea Bass Ceviche on Corn Husks with a Palm Heart Salad

Marinated sea bass and clams grilled on corn husks, served alongside a fresh palm heart, olive, and feta salad.

HealthySeafoodBarbecueCevichePeruvian
Estimated Nutrition
Calories
511.3
kcal / serving
2045.2 kcal total
Carbs
17.6g
per serving
70.4 g total
Fat
35.5g
per serving
142.1 g total
Protein
29.6g
per serving
118.5 g total
Cook Time
22
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
30
ml
Amarillo Chilli Paste
prepared above
Dairy
100
g
Feta
South American-style or feta, cut into 1cm cubes
Liquids
1
piece
Lime Juice
juice only
NutsSeeds
2
clove
Garlic
chopped
4
clove
Garlic
finely chopped
1
piece
Salt
to taste
1
piece
Black Pepper
to taste
1
bunch
Coriander
leaves finely chopped
OilsFats
15
ml
Vegetable Oil
for the paste
60
ml
Extra Virgin Olive Oil
for dressing
Other
8
piece
Corn-On-The-Cob Husks
large
Seafood
4
piece
Sea Bass Fillets
cut into 2cm cubes
30
piece
Clams
medium sized, washed and dried
Vegetables
100
g
Amarillo Chillies
seeds removed
0.5
piece
Onion
small, chopped
2
piece
Spring Onions
finely chopped
2
piece
White Onions
finely chopped
6
piece
Amarillo Chillies
finely chopped
200
g
Palm Hearts
tinned, drained, cut into 5mm slices
80
g
Botija Olives
Peruvian, pitted, chopped
1
piece
Amarillo Chilli
finely diced
50
g
Baby Leaf Spinach
2
tbsp
Alfalfa Sprouts

Method

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