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Scott’s Stone Bass Ceviche

Made at Scott's | Serves 4

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600g stone bass fillet
3 limes
1 red medium onion
4 red chillies
½ coriander bunch
1 plantain or 2 sweet potatoes
100ml olive oil
Rock salt and pepper
Cayenne pepper powder

Method
Skin the fillets of stone bass, remove all the dark meat and cut into 1 cm cubes. Dice the red onion and chilli and keep to one side. Wash the coriander, pick the leaves and finely chop. Put the stone bass into a stainless steel bowl and add the juice of 2 limes and a pinch of rock salt and pepper, then allow to stand for 4 minutes.

Meanwhile peel the plantain or sweet potatoes and, using a vegetable peeler, shave into thin strips. Deep-fry in vegetable oil at 180°C until golden brown and crispy. Drain on tissue paper and season with a little rock salt and a pinch of cayenne pepper.

Drain off the excess liquid from the marinated stone bass and add half of the olive oil – this stops the stone bass from seeping more liquid. Add the diced red onion, the chopped coriander, diced chilli, and check seasoning.

To serve
Plate up using a ring for the stone bass mix and finish with a drizzle of olive oil, wedge of lime and finally the plantain or sweet potato crisps.

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