Sea Bass Ceviche on Corn Husks with a Palm Heart Salad

Marinated sea bass and clams grilled on corn husks, served alongside a fresh palm heart, olive, and feta salad.

Healthy Seafood Barbecue Ceviche Peruvian

Estimated Nutrition

Calories

511.3

kcal / serving

2045.2 kcal total

Carbs

17.6g

per serving

70.4 g total

Fat

35.5g

per serving

142.1 g total

Protein

29.6g

per serving

118.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Amarillo Chilli Paste

prepared above

Dairy

100

Feta

South American-style or feta, cut into 1cm cubes

Liquids

piece

Lime Juice

juice only

NutsSeeds

clove

Garlic

chopped

clove

Garlic

finely chopped

piece

Salt

to taste

piece

Black Pepper

to taste

bunch

Coriander

leaves finely chopped

OilsFats

Vegetable Oil

for the paste

Extra Virgin Olive Oil

for dressing

Other

piece

Corn-On-The-Cob Husks

large

Seafood

piece

Sea Bass Fillet

cut into 2cm cubes

piece

Clams

medium sized, washed and dried

Vegetables

0.5

piece

Onion

small, chopped

piece

Spring Onion

finely chopped

piece

White Onion

finely chopped

200

Palm Hearts

tinned, drained, cut into 5mm slices

Botija Olives

Peruvian, pitted, chopped

piece

Amarillo Chilli

finely diced

Baby Leaf Spinach

tbsp

Alfalfa Sprouts

Method

Mix fish, clams, spring onions, garlic, onions, chopped chilli, and chilli paste in a bowl with salt.

Add garlic and cook for 5 minutes on low heat then blend until smooth.

Serve the husks on a dish with marinade, coriander, spinach, and alfalfa sprouts.

Whisk olive oil, lime juice, salt, and pepper then pour over the salad.

Mix palm hearts, olives, chilli, and cheese in a bowl.

Spoon the mixture onto husk plates and cook on the pan for 5 to 7 minutes.

Heat vegetable oil in a pan and fry amarillo chillies and onion for 10 minutes until soft.

Layer pairs of corn husks to create four plates.

Heat a barbecue or griddle pan until hot.