Name: Lime-cured sea bass with avocado over sweet potato
Total time: 1 h 35 min
Yield: 4 servings
Ingredients: 1½ lb (680 g) sea bass fillet, skinless, sold for eating raw, cut in ½-inch cubes; 1 cup (242 g) fresh lime juice (from about 5½ limes); 3 medium tomatoes (369 g), diced; 1 small onion (70 g), red or white, sliced thin; 1 jalapeño (14 g), seeded and minced; ½ cup (8 g) chopped fresh cilantro; 1 cup (150 g) cubed ripe avocado; 1 tbsp (13.5 g) olive oil; ½ tsp (3 g) salt; ¼ tsp (0.6 g) black pepper; 1½ cups (300 g) baked sweet potato flesh, cut in ¾-inch cubes (about 3 medium sweet potatoes baked whole, skins not eaten)

Ingredients

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1½ lb sea bass fillet, skinless, sold for eating raw, cut in ½-inch cubes
1 cup fresh lime juice (from about 5½ limes)
3 medium tomatoes, diced
1 small onion, red or white, sliced thin
1 jalapeño, seeded and minced
½ cup chopped fresh cilantro
1 cup cubed ripe avocado
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
1½ cups baked sweet potato flesh, cut in ¾-inch cubes (about 3 medium sweet potatoes baked whole, skins not eaten)

Method

Nutrition

Estimated

Per plate (a quarter of the ceviche over about ⅜ cup sweet potato) · serving size 1 of 4

Calories363

Total fat	12.7 g
Saturated fat	2.2 g
Sodium	444 mg
Total carbohydrate	29.4 g
Dietary fiber	6.8 g
Total sugars	9.5 g
Protein	34.9 g

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asharedpalate.com · asharedpalate.com/ceviche