Serves: 6-8
Ease of Preparation: Easy
Ingredients
1 pound (454 g) filet seabass, skin and pin-bones removed
1 pound (454 g) 31-40 count small shrimp, peeled and deveined
2 jalapenos, finely minced
2 cups (470 ml) lime juice
1 cup (240 ml) orange juice
1 large red onion, finely diced
4 cloves garlic, minced
Salt
2 sweet potatoes
2 tablespoons (30 ml) olive oil
Salt and pepper
1 cup (240 ml) chopped cilantro
2 ripe avocados, cubes
Corn tortillas, cut into wedges and toasted crisp, to garnish
Method:
Dice sea bass into ½-inch (1 cm) cubes.
In a large mixing bowl, combine fish, shrimp, jalapenos, lime juice, orange juice, onion, and garlic.
Season with salt.
Marinate for two hours.
Preheat broiler to high heat.
Peel and cut the sweet potato into ½ inch (1.25 cm) cubes, transfer to a bowl and toss with olive oil, salt, and pepper.
Spread onto a sheet pan and broil for 6-8 minutes, until lightly charred and soft.
Cool completely.
When the Ceviche is ready, drain off the excess juice and gently combine with the cilantro, sweet potato, and avocado (reserving a bit of each to garnish).
Serve chilled, garnish with reserved cilantro, sweet potato, and avocado, as well as tortilla crisps alongside for dipping and eating.
