Classic Peruvian Sea Bass Ceviche with Sweet Potatoes and Sweet Corn
by Editorial Staff
A ceviche is an option for serving finely cut ingredients – universal for bruschetta, eating just like a salad, as an excellent accompaniment to eggs.
Ingredients
- Coconut milk 100 ml
- Chili pepper 7 g
- Ginger 5 g
- Garlic 4 g
- Shallots 10 g
- Lime juice 12 ml
- Fish broth 100 ml
- Cilantro 2 g
- Sea bass fillet 100 g
- Canned corn 40 g
- Sweet potato 50 g
- Red onion 2 g
Directions
- Bake the sweet potatoes in foil in the oven until tender and cut into large cubes. Also, cut the sea bass fillet into large cubes, breakthrough all the ingredients for the sauce in a blender, and strain through a sieve.
- Fry the ears of corn on the grill until cooked and peel them, cut the red onion into feathers. Pepper or slices.
- Put the sweet potato, onion, sea bass, corn into a plate and pour over the sauce and garnish with cilantro.
Enjoy your meal!
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