{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Lime-cured sea bass with avocado over sweet potato",
 "description": "A dinner of raw sea bass cured in lime with tomato, onion, jalapeño, cilantro and avocado, spooned over baked sweet potato, about 444 mg sodium a serving.",
 "recipeCategory": [
  "Dinner"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT1H35M",
 "recipeIngredient": [
  "1½ lb (680 g) sea bass fillet, skinless, sold for eating raw, cut in ½-inch cubes",
  "1 cup (242 g) fresh lime juice (from about 5½ limes)",
  "3 medium tomatoes (369 g), diced",
  "1 small onion (70 g), red or white, sliced thin",
  "1 jalapeño (14 g), seeded and minced",
  "½ cup (8 g) chopped fresh cilantro",
  "1 cup (150 g) cubed ripe avocado",
  "1 tbsp (13.5 g) olive oil",
  "½ tsp (3 g) salt",
  "¼ tsp (0.6 g) black pepper",
  "1½ cups (300 g) baked sweet potato flesh, cut in ¾-inch cubes (about 3 medium sweet potatoes baked whole, skins not eaten)"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Bake 3 medium sweet potatoes whole on a sheet at 400 °F, pricked with a fork, 45 to 60 minutes. They are done when a knife slides in with no resistance; go by the knife, not the clock. Let them cool, peel them and cut the flesh in ¾-inch cubes until you have 1½ cups (300 g). Refrigerate within 2 hours, or within 1 hour if the kitchen is above 90 °F."
  },
  {
   "@type": "HowToStep",
   "text": "Keep the fish in the fridge at 40 °F or below until the moment you cut it. Cut it on a board that only raw fish touches (FDA), in ½-inch cubes, then wash the board, the knife and your hands in hot soapy water before you touch anything else."
  },
  {
   "@type": "HowToStep",
   "text": "Stir the salt into the lime juice in a glass bowl until it dissolves. Add the fish, cover and refrigerate 20 minutes, stirring once. The outside turns opaque and the middle stays a little pearly. The lime changes the colour and the firmness of the fish; it is not heat, and it does not make a fish safe the way cooking does (U.S. Food and Drug Administration)."
  },
  {
   "@type": "HowToStep",
   "text": "While the fish cures, slice the onion, mince the jalapeño, dice the tomatoes, chop the cilantro and cube the avocado. Keep them cold."
  },
  {
   "@type": "HowToStep",
   "text": "Stir the onion, jalapeño, tomatoes, cilantro, pepper and olive oil into the fish and its juice. Fold in the avocado last so it stays in cubes."
  },
  {
   "@type": "HowToStep",
   "text": "Divide the sweet potato among 4 plates (about ⅜ cup, 75 g each) and spoon a quarter of the ceviche, juice and all, over each. The sweet potato drinks up the lime juice. Serve cold; the sweet potato can be cold or warmed to 165 °F first."
  },
  {
   "@type": "HowToStep",
   "text": "Raw fish is a raw-seafood dish: it may raise the risk of foodborne illness (U.S. Food and Drug Administration), so it is not for anyone pregnant, very young, elderly or with a weakened immune system (our kitchen practice). Do not leave it out more than 2 hours, or 1 hour above 90 °F (CDC). Eat it the day you make it and do not keep leftovers."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "363 kcal",
  "proteinContent": "34.9 g",
  "carbohydrateContent": "29.4 g",
  "fatContent": "12.7 g",
  "saturatedFatContent": "2.2 g",
  "sugarContent": "9.5 g",
  "sodiumContent": "444 mg",
  "fiberContent": "6.8 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/ceviche.jpg",
 "imageAlt": "Lime-cured sea bass cubes with diced tomato, sliced onion, minced jalapeño, chopped cilantro and cubed avocado, spooned over cubes of baked sweet potato, on a plate",
 "url": "https://asharedpalate.com/ceviche"
}