Sea bass ceviche with coconut sauce and jalapeño granita recipe

Ingredients

• Sea bass: 500g/1.1lbs. diced into 1/2-inch pieces
• Lime juice: 200g/7 fl oz. fresh
• Red onion: 50g/1.8oz
• Ginger: 10g/0.4oz
• Garlic: 15g/0.5oz
• Coriander: 10g/0.4oz (stems)
• Celery: 15g/0.5oz
• Salt: 3g/0.1oz
• Aji amarillo paste: 4g/0.14oz
• Coconut cream: 80g/2.8oz
• Sweet mango: 100g/3.5oz. diced
• Red onion: 50g/1.8oz. sliced
• Green bell pepper: 150g/5.3oz
• Jalapeños: 25g/0.9oz
• Cucumber: 80g/2.8oz
• Ginger: 20g/0.7oz
• Garlic cloves: 1
• Salt: 2g/0.07oz
• Apple vinegar: 15g/0.5 fl oz
• Agave syrup: 50g/1.8 oz
• Vodka: 20g/0.7 fl oz