Sea Bass Ceviche

A fresh Peruvian starter featuring sea bass marinated in citrus, served with sweet potato and Amarillo chilli tiger's milk.

Healthy Seafood Gluten Free Dinner Party Fresh

Estimated Nutrition

Calories

345.1

kcal / serving

1380.5 kcal total

Carbs

30.6g

per serving

122.5 g total

Fat

10.6g

per serving

42.4 g total

Protein

31.7g

per serving

126.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Caster Sugar

Fruits

piece

Lime

Juice only

Liquids

200

Orange Juice

NutsSeeds

clove

Garlic

Finely chopped

piece

Cloves

Whole

0.5

piece

Cinnamon Stick

piece

Star Anise

piece

Garlic

Small clove, halved

sprig

Coriander

Roughly chopped

0.5

tsp

Salt

tsp

Coriander Leaves

Finely chopped

tsp

Fine Sea Salt

For seasoning

OilsFats

Vegetable Oil

For the chilli paste

Seafood

600

Sea Bass Fillet

Skinned, trimmed, cut into 2x3cm strips

Vegetables

piece

Amarillo Chilli

Deseeded and diced

piece

White Onion

Finely diced

piece

Sweet Potato

Peeled and cut into 1cm cubes

Root Ginger

Peeled and halved

piece

Red Onion

Large, thinly sliced

piece

Red Chilli

Deseeded and finely chopped

Method

Sauté chillies, onion, and garlic in oil for 7 minutes, then blend until smooth and cool.

Boil sweet potato with orange juice, sugar, 200ml water, and spices until tender.

Drain sweet potato, rinse under cold water, and discard the whole spices.

Infuse ginger, garlic, and coriander in lime juice for 3 minutes then strain.

Mix the strained juice with salt and the prepared chilli paste.

Soak red onion in iced water for 5 minutes, drain, and dry thoroughly.

Toss fish with salt for 2 minutes to open pores.

Pour tiger's milk over fish and let it marinate for 2 minutes.

Gently fold in onions, coriander, chilli, and sweet potato before serving immediately.