King Fish Ceviche & Sweet Potato Taco Bowl

SWEET POTATO TACO BOWL

Ingredients:

4 small sweet potatoes (21 oz/ 600g total)

Avocado oil spray

2 lb Butcherbox ground beef

1 packet Siete taco seasoning

1/2 cup water

1 cup cherry tomatoes, halved

3 tbsp scallions, chopped

1 cup green bell pepper, diced

4 tbsp plain greek yogurt or avocado

2 tbsp cilantro, finely chopped

1/2 cup broccoli sprouts or shredded iceberg lettuce

Method

Pre-heat the oven to 400 Degrees F. Put the sweet potatoes on a small baking tray with 1 cup of filtered water. Bake until tender for 30-40 minutes, turning and pricking with a fork halfway through.

Heat a skillet over medium-high heat and spray with a touch of avocado oil. Add the ground beef and press to the bottom of the skillet. Cook until browned, stirring occasionally. Stir in the taco seasoning and cook for 10-15 seconds to toast the spices. Stir in 1/2 cup of water and kill the heat.

Cut your sweet potatoes in half, then add them to four large meal prep containers or plates. Top with the taco meat, cherry tomatoes, green bell peppers, scallions, greek yogurt, cilantro, and broccoli sprouts.

KING FISH CEVICHE

Ingredients:

1/4 cup red onion

1/2 cup diced red bell pepper

1 fillet of king fish from Seatopia.fish (about 8-10 ounces) Cobia, himachi, scallops or shrimp would work well here too

Juice from 1 lemon

Juice from 2 limes

Juice from 1 orange

1 tsp honey

1/4 tsp turmeric

1/2 tsp black pepper

Salt to taste

4-5 Siete cassava taco tortillas

1 tbsp avocado oil

1 cup arugula

1/2 avocado

The “Sexy Saucy” (Salsa Verde):

1/3 cup dill or cilantro, roughly chopped

1 bunch of parsley, stems removed and roughly chopped

2 cloves of garlic

Zest and juice from 1 lemon

2 cups extra virgin olive oil

S&P to taste

Method:

Add all the ingredients for the Sexy Sauce into a food processor or blender. Process to your desired consistency. Sometimes I like to make a super smooth, almost creamy, by blending it to a smoothie consistency. Other times I like it to be more loose with the herbs still partially intact.

To a medium bowl add the honey, citrus juice, turmeric, black pepper, red onion and bell pepper. Let marinade for 30 minutes in the refrigerator.

Remove the skin from the fish by laying it skin-side down on a cutting board. Using an exceptionally sharp chef’s knife or fish knife, press down on the fish and use long, horizontal strokes to slice in between the flesh of the fish and the skin beneath it. Keep your knife as flat as possible, parallel to the cutting board. Slice the fish into 1/2 inch cubes and put it into the bowl with the marinade.

Meanwhile, heat a medium skillet over medium/high heat. Spray with avocado oil once the pan is hot and then the tortillas one by one. Toast the tortillas until super crispy on one side, then flip (about 2-3 minutes total).

Build the tostadas. Divide the arugula amongst the tortillas. Add the ceviche, sliced avocado, and 1 tsp of sexy sauce. Serve immediately.