Lime sea bass ceviche with sweet potato

Ingredients

For 1 serving

• Sea bass225 g
• Sweet potatoes110 g
• Red onion35 g
• Cilantro7 g
• Chili pepper1
• Lime juiceto taste
• Saltto taste

Contains: fish,

Method

1. Bring a small pan of salted water to the boil over high heat; meanwhile peel the sweet potatoes and cut them into roughly 2 cm cubes.
2. Cook the cubes for 10 minutes, until tender when pierced with a fork; drain and let them cool on a plate.
3. Meanwhile skin the sea bass, which must be very fresh and previously frozen for eating raw, remove any pin bones with tweezers and cut it into roughly 1.5 cm cubes; keep it in the fridge.
4. Peel the red onion and slice it very thinly; wash the chilli, deseed and chop it; wash and chop the coriander.
5. In a glass bowl, cover the fish with the lime juice, add a pinch of salt, the chilli and the onion and marinate in the fridge for 10 minutes, until the fish turns white and opaque on the outside.
6. Serve the ceviche with its juices, alongside the sweet potato and finished with the coriander.