Sea bass ceviche with purple garlic, tomato and fried yucca.

Peel the garlic cloves and chop them finely. Place them in a bowl and add the lime juice over them, so they can marinate in the lime.

We also peel the yucca and slice it thinly using a peeler.

We heat the sunflower oil in a frying pan, and when it is lukewarm (neither too hot nor too cold), we add the yucca and brown it until it becomes hard, but without too much color.

We peel the tomato (or not, according to each person's taste) and cut it into more or less equal cubes.

We peel the onion, and cut it into julienne strips, that is, into the thinnest strips possible and separate them from each other.

We separate the leaves from the cilantro stems and chop it finely, but leaving some small pieces, without crushing it too much, so that it doesn't lose its juice.

We fillet the sea bass into small cubes, to taste, and make sure that there are no remains of skin, fat or bones.

We add everything to a bowl, add a pinch of fine salt, a drizzle of extra virgin olive oil and the rest of the ingredients.

Stir well to combine the ingredients. Taste and adjust the salt, lime, or cilantro to your liking.

FINISHED DISH:

In a serving dish, deep plate or bowl, we place our perfectly seasoned ceviche and finish by decorating with some crispy fried yucca.