Total: 2 hr 30 min. | Active: 30 min.
lactose-free, gluten-free
Nutritional value / people: 162 kcal
, Fat: 2 g
, Carbohydrate: 17 g
, Protein: 19 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To marinate the fish

4 limes, a little grated zest and all of the juice (produces approx. 150 ml)
400 g Royal cod fillets (MSC), sliced
1 red onion, cut into thin rings

Sweet potatoes

300 g sweet potatoes, cut into approx. 3 cm cubes
salted water, boiling
2 tbsp coriander leaves
¼ tsp sea salt
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How it's done

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To marinate the fish

Combine the lime zest and juice in a bowl. Add the cod and onion, mix, cover and marinate in the fridge for approx. 2 hrs., mixing once.

Sweet potatoes

Cook the sweet potatoes in salted water for approx. 15 mins. until just soft. Drain the water. Mix the sweet potatoes with the fish, coriander leaves and fleur de sel, plate up.

Good to know
Note: The marinade used to cure the fish is known as leche de tigre, literally "tiger's milk". When marinating the fish, use a glass or ceramic dish. Metal may react with the acids in the marinade.

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