Sea bass ceviche bowl with sweet potato and corn

Ingredients

For 1 serving

• Sea bass150 g
• Sweet potatoes180 g
• Canned sweetcorn60 g
• Red onion30 g
• Avocado40 g
• Lime2
• Chili pepper1
• Cilantro4 g
• Extra virgin olive oil5 g
• Saltto taste

Contains: fish,

In season: June – September

Method

1. Bring a pan of water to the boil. Meanwhile peel the sweet potato and cut it into chunks of about 2 cm; boil them over medium heat for 10–12 minutes, until the tip of a knife slides in easily, then drain and let them cool.
2. While the potato cooks, skin and bone the sea bass and cut it into cubes of about 1.5 cm; use previously frozen fish, the only kind that is safe to eat raw.
3. Juice the limes, slice the red onion very thinly and chop the chilli, removing the seeds if you want it milder.
4. Put the fish in a bowl with the lime juice, onion, chilli and a pinch of salt and leave it to marinate in the fridge for 15 minutes, until white and opaque on the surface.
5. Rinse and drain the sweetcorn, peel and dice the avocado, chop the coriander.
6. Assemble the bowl with the sweet potato, sweetcorn, avocado and the ceviche with some of its juice, and finish with the oil and coriander.