Peruvian Ceviche-Inspired Seabass

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.