|5 • Sea Bass Fillets- 4-5 oz each • deboned|
|1 • Sweet potato • diced|
|1 1/2 tsp • chopped Cilantro|
|1 1/2 tsp • chopped Aji Limo Chili|
|1 1/4 tsp • julienned Red onion|
|1 • Peruvian Hass Avocado, ripe • diced|
|10 • Goldenberries • husks removed and halved|
|• Sea salt • to taste|
In a medium pot, add water and a pinch of salt just enough to cover the diced sweet
potato. Bring to a boil, reduce heat, cover and cook the sweet potatoes for 10 minutes or until just tender on the outside but resistant in the center when pierced with a knife. Remove from heat and shock in a bowl of ice water to stop the cooking.
Cut the cleaned seabass into one inch diamond shaped pieces. In a large bowl, combine the cut sea bass, cilantro, aji limo chili, and red onions. Then add the
amarillo tiger’s milk mixture to the bowl and carefully mix (by hand) to fully
incorporate. Refrigerate for 15 minutes to marinate.
Gently mix in the Peruvian avocado, goldenberries, and sweet potatoes to finish.