Lunch

Ceviche-Style Sea Bass with Sweet Potato & Avocado

Name: Ceviche-Style Sea Bass with Sweet Potato & Avocado
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2 servings
Ingredients: 350g sushi-grade sea bass or halibut, cubed ½-inch; 3 limes, juiced (⅓ cup); 1 tbsp ají amarillo paste (or 1 tsp turmeric + ½ tsp chili flakes); 200g sweet potato, peeled & cubed; 1 ripe avocado; 2 tbsp extra-virgin olive oil; ¼ cup fresh cilantro, chopped; 1 small red onion, thinly sliced; sea salt & white pepper

Silken sea bass cured in lime and ají amarillo until opaque and tender, served over silky mashed sweet potato and buttery avocado. The trinity of Peruvian flavors—bright acid, earthiness, richness—on one plate.

575cal 36gprotein 36gcarbs 34gfat 15min prep 8min cook 2serves

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