Sea Bass Ceviche with Peruvian Blue Potato Purée

Purchase fresh sea bass fillets from a Blue Island Fish Market

Get all the ingredients ready:

1. Cook the potatoes

2. Prepare the purée

3. Cut up the fish fillets

4. Marinate the fish fillets

5. Serve

Method:

Peel and cut the potatoes into small pieces, boil them in a saucepan with water until they are soft, for about 20 – 25 minutes. Drain off the water and put them into a blender. Add the butter, cream, dark chocolate and salt. Blend until you have a smooth purée. Cut the fish fillets into 2 x 2 cm cubes and put them in a bowl. Pour in the lime juice and season with salt. Leave for 5 minutes and then add half of the red onion, coriander and hot pepper. Finally stir and then serve.

Garnish the mashed potatoes with coriander leaves. 

The recipe can also be made with Salmon fillet or Sea Bream fillet.