Peruvian Seabass Salad

Peruvian yellow capsicum marinade

• 320 g yellow capsicums, cut in pieces
• 140 g milk
• 160 g water
• 10 g celery stalk
• 5 g fresh ginger
• 30 g shallots (approx. 3 shallots)
• 30 g lime juice
• 1 pinch salt
• ½ tsp Hainan yellow capsicum sauce
• 1 tbsp light soy sauce

Raw seabass salad

• 400 g seabass fillets
• 10 g sea salt
• 1 sweet corn on the cob, separate kernels and leaves
• 500 g water
• 5 g fresh red chillies
• 20 g shallots
• 40 g lime juice
• 4 stalks English celery, leaves only
• 4 stalks fresh coriander, leaves only
• 30 g crispy fried shallots
• 1 pinch freshly ground black pepper