Encona Sea Bass Ceviche Recipe -

Ingredients

• 250g skinless and boneless sea bass fillets
• 1/4 tsp fine salt
• 1/4 tsp fresh ground black pepper
• juice of 4 limes
• 2 tbsp Encona Thai Sweet Chilli Sauce, plus extra to serve
• 1 red chilli, deseeded, half finely diced and half finely sliced to garnish
• 1/2 yellow pepper, deseeded and finely diced
• 1/2 red onion, finely sliced
• 1 spring onion, sliced lengthways and finely sliced
• Alfalfa sprouts, to garnish