White fish ceviche with sweet potatoes & pomegranate

Name: White fish ceviche with sweet potatoes & pomegranate
Yield: 3 Servings
Ingredients: White fish (sashimi quality): 200g; Sweet potato: 1; Pomegranate seeds: 3 TBSP; Lime: 1/2; Bunch Coriander leaves: 1; Olive oil; Ground black pepper; Fleur de sel

Features:

Cuisine:

Peruvian

20'
Serves 3
Medium

Ingredients

200g White fish (sashimi quality)
e.g. seabass or cod
1 Sweet potato
3 TBSP Pomegranate seeds
1/2 Lime
1 Bunch Coriander leaves
Olive oil
Ground black pepper
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

White fish ceviche with sweet potatoes & pomegranate, Vietnamese style marinated chicken salad and exotic fruit salad with rose water

Utensils

1 Large pan
1 Very sharp (fish) knife
Scissors

Menu steps

1 Done	Prepare sweet potato Bring a large pan of water to simmer. Peel and cut 1 sweet potato in small cubes (1cm), cook for 8 minutes in simmering water
2 Done	Prepare fish Cut 200g fish in thin slices using a very sharp (fish) knife, place the slices delicately next to one another on each plate, refrigerate
3 Done	Drain sweet potato Drain the sweet potato cubes, let cool at room temperature
4 Done	To serve Just 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