Peruvian Ceviche-Inspired Seabass
with Tiger's Milk Dressing and Sweet Potato Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Sweet Potato
1 unit(s)
Avocado
1 bunch(es)
Coriander
2 unit(s)
Lime
20 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Almonds, Macadamia Nuts, Pecan Nuts, Cashew nuts, Nuts, Sesame, Hazelnuts, Pistachio nuts, 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 olive oil for the dressing (see pantry for amount), lime zest, half the coriander and half the peanuts (see ingredients for amount) 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, honey (see pantry for amount), garlic and chipotle paste (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 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 bowls and top with the avocado mixture.
Top with the seabass fillets.
Spoon the tiger's milk dressing over the seabass and salad. Scatter over the rocket leaves and serve with mayonnaise (see pantry) on the side to finish.
Enjoy!
