1 |
large red onion, very thinly sliced |
1 |
sweet potato, peeled and cut into 1.5cm dice |
600g |
skinless sea bass fillets, cut into 1.5cm dice |
|
a few coriander leaves, finely chopped, plus a few extra whole leaves, to decorate |
1 |
large, ripe avocado, destoned, peeled and flesh cut into 1.5cm dice |
12 |
physalis, halved |
2 teaspoons |
cancha corn or pistachios, crushed, to serve |
4 tablespoons |
Arrollado de Palta, coriander herb oil |
|
salt |