
Ingredients portion 6
Lime 6 pieces
Sea bass fillet 600 g
Tomatoes 2 pieces
Olive oil 50 ml
Coconut milk 100 ml
Garlic 2 cloves
Red onion 50 g
Chilli pepper 1 piece
Cilantro 50 g
Avocado 1 piece
Radish 6 pieces
Grenades ½ piece
Salt to taste
Corn chips to taste
Cooking instructions 20 minutes
1 Cut the sea bass fillets into small cubes and pour over the lime juice, coconut milk, olive oil, finely chopped garlic and chilli pepper. Stir and leave in the refrigerator for two hours to marinate.
2 Add the diced avocado and tomato, finely chopped onion, coriander leaves, thin radish slices and pomegranate seeds to the cooled and marinated fish.
3 Salt, stir and serve immediately with the corn chips.