Peruvian Ceviche Inspired Sea Bass
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Peruvian Ceviche Inspired Sea Bass

with Tiger's Milk Dressing and Sweet Potato Salad

Peru is famous for ceviche dishes, making use of the abundant seafood found on its coast. Ceviche refers to the marinating of fish until the acidity of the dressing 'cooks' it. We've fried the sea bass, then dressed it in a sauce heavily inspired by the ingredients of Tiger's Milk, a spicy dressing with coriander, garlic, chilli paste and lime.

Allergens:
Peanut
•Fish

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Sweet Potato

1 unit(s)

Avocado

1 bunch(es)

Coriander

2 unit(s)

Lime

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

1 unit(s)

Garlic Clove

10 grams

Chipotle Paste

2 unit(s)

Sea Bass Fillets

(Contains Fish)

20 grams

Wild Rocket

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

1 tbsp

Honey

1 tbsp

Mayonnaise

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Nutritional information

Energy (kJ)3071 kJ
Energy (kcal)734 kcal
Fat40 g
of which saturates7.5 g
Carbohydrate63.6 g
of which sugars24.3 g
Protein27.4 g
Salt0.87 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Zester
•Rolling Pin
•Medium Bowl
•Garlic Press
•Large Frying Pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potatoes into 2cm chunks (no need to peel).

Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

2

Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices. Add the avocado to a medium bowl

Roughly chop the coriander (stalks and all). Zest half of the limes. Halve the limes. Crush the peanuts in the unopened sachet using a rolling pin.

Add the lime zest, olive oil for the dressing (see pantry for amount), half the coriander and half the peanuts to the avocado. Toss to combine and set aside. 

3

Peel and grate the garlic (or use a garlic press).

In a separate medium bowl, combine the juice from the limes, garlic, chipotle paste (see ingredients for amount) and honey (see pantry for amount). Stir in the remaining coriander and peanuts. Season with salt and pepper. Set aside.

4

Heat a drizzle of oil in a large frying pan on medium-high heat.

Pat the sea bass dry with kitchen paper, then season with salt and pepper.

5

Once hot, carefully place your sea bass into the pan, skin-side down. Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side.

TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

6

Share the sweet potatoes between serving bowls. Top with the avocado mixture and scatter over the rocket leaves.

Top with the seabass fillets. 

Spoon the tiger's milk dressing over the seabass and salad. Serve with mayonnaise (see pantry) on the side to finish.

Enjoy!