Ingredients

  • 75 g white fish

  • 75 g prawns

  • Salt, to taste

  • 2 g coriander

  • 4 g green and red chilli, sliced into rounds

  • 30 g cucumber, chopped and deseeded

  • 30 g red onion, cut into half-moons

  • 10 ml lemon juice

  • 5 g rehydrated wakame seaweed

  • 10 ml orange juice

  • 50 g sweet potato purée

  • 8 g fried sweet potato

  • 5 g dried peas

In a stainless steel bowl, put 2 ice cubes and add the fish and prawns, the salt, the chilli and the lemon and orange juices, and stir well. Remove the ice cubes and add the red onion and the seaweed, mixing everything again. Adjust the seasoning.

For the purée

  • 100 g sweet potato

  • 15 g butter

  • 20 g cream

  • Salt, to taste

Cook the sweet potato well in water and peel it. In a pan, mash the potato, add a little hot water to help make the purée, and then add the butter and cream. Adjust the seasoning with salt. If the purée is still too thick, add a little more cream.

Plating

On a plate, put the purée as shown in the picture and then the fish mixture, together with the fried sweet potato and the dried peas.