INGREDIENTS
- – White fish (Prawns/Tararira).
- – Tiger milk.
- – Mango.
- – Orange juice.
- – Avocado.
- – Coconut milk.
- – Chile.
- Conventional ceviche:
- – Darrilla.
- – Purple Onion.
- – Toasted Corn Choclo.
- – Tiger milk.
- – Ginger.
- – Grated garlic.
- – Lime juice.
CEVICHE
PROCEDURE:
1. Reduce the crimson onion into feathers, and shell the corn.
2. Sauté the onion and corn kernels with butter.
3. Reduce the recent fish fillet into 1×1 cm cubes.
4. Grate the ginger and garlic very finely.
5. Season with lime zest and squeezed lemon juice.
