Don’t fret if you can’t find fresh guavas—you can substitute a ½ cup of store-bought guava nectar or puree. Or swap out the guava for a different tropical fruit, such as mango or pineapple (½ - 1/3 cup of diced, peeled fruit should do it).
From Season 9, Mexico—One Plate At A Time
In a blender, combine the lime juice, chiles, guavas, 2 or 3 of the mint leaves and a generous teaspoon salt. Blend until smooth. Taste (it’ll be spicy) and add more salt, if needed. Strain through a medium mesh sieve.
Divide the sea bass between 8 shallow bowls, laying the pieces out in a single layer. Spoon about ¼ cup of the spicy lime mixture over each serving. Garnish the fish with some red onion, some avocado, a generous sprinkle of pomegranate seeds and a few pieces of mint. Serve right away.