Ingredients
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200g White fish (sashimi quality)e.g. seabass or cod
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1 Sweet potato
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3 TBSP Pomegranate seeds
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1/2 Lime
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1 Bunch Coriander leaves
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Olive oil
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Ground black pepper
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Fleur de sel
Overview
Ceviches are very refreshing, ensure the fish is of best quality. This version is very colourful and healthy with the pomegranate (vitamine, minerals, anti-inflammatory boost) sweet potato (low glycemic index) and is also a nourishing dish which can be served as main course if you increase quantities
This dish belongs to the menu
Utensils
- 1 Large pan
- 1 Very sharp (fish) knife
- Scissors
Menu steps
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1
Done
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Prepare sweet potatoBring a large pan of water to simmer. Peel and cut 1 sweet potato in small cubes (1cm), cook for 8 minutes in simmering water |
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2
Done
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Prepare fishCut 200g fish in thin slices using a very sharp (fish) knife, place the slices delicately next to one another on each plate, refrigerate |
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3
Done
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Drain sweet potatoDrain the sweet potato cubes, let cool at room temperature |
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4
Done
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To serveJust before serving, spread evenly on the fish the juice of ½ lime, 3 TBSP pomegranate seeds, 2 TBSP olive oil, 4 coriander sprigs cut with scissors, some fleur de sel & ground black pepper, add the potato cubes on the border of the dish. Serve immediately |
