Sea Bass Ceviche with Tiger's Milk and Sweet Potato

Name: Sea Bass Ceviche with Tiger's Milk and Sweet Potato
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: International
Ingredients: 250 g Sea bass, skinless fillet, raw; 150 g Sweet potato, boiled; 4 tbsp Lime juice; 1/2 Red onion, raw; 10 g Fresh coriander, raw

A vibrant burst of Peruvian freshness, featuring raw diced fish marinated in lime juice paired with sweet potato cubes.

MediumPrep 20 minCook 10 min2 servings

Nutrition facts

Per serving

185Calories

26gProtein

17gCarbs

1gFat

Values computed from the official ANSES / CIQUAL database.

27 detailed micronutrients

This recipe's vitamins, minerals and omega-3, with the % of recommended daily intake.

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Ingredients

Sea bass, skinless fillet, raw250 g
Sweet potato, boiled150 g
Lime juice4 tbsp
Red onion, raw1/2
Fresh coriander, raw10 g

Steps

1
Cut the sea bass fillet into 1 cm cubes and finely slice the red onion.
2
Drizzle the fish with lime juice, season with salt, and let marinate in the refrigerator for 10 minutes.
3
Meanwhile, slice or cube the pre-boiled sweet potato.
4
Serve the ceviche on plates topped with red onion, chopped coriander, and sweet potato pieces.

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