Peruvian Ceviche Inspired Sea Bass
with Tiger's Milk Dressing and Sweet Potato Salad
- Peanut
- Fish
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
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.
Ingredients
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 traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil 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
Nutritional information
Utensils
Instructions
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.
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.
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.
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.
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.
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many praised the dish's outstanding flavours, with some calling it restaurant-quality and their favourite HelloFresh meal ever.
- Ease of prep: Reviewers found the recipe easy to follow, though a few mentioned getting muddled with the dressing preparation.
- Suggestions: Consider reducing lime in the dressing for a milder flavour; some found roasting sweet potatoes for less time improved the dish.
- Portions: Several customers felt the fish portions were too small, with some adding extra sea bass to make it more filling.
- Versatility: The peanut-chipotle dressing was a hit, with customers suggesting using it on other dishes as well.
