INGREDIENTS
- Tiger milk:
- – Fish 200 g.
- – Celery:
200 g.
- – Purple onion 75 g.
- – White onion 50 g.
- – Lemon juice 0.5 L.
- – Sal 30 g.
- – Fish inventory 375 cc.
- – Ice 250 g.
- – Chili putapari 15 g.
- – Coriander stems 15 g.
- Ceviche (1 serving):
- – Fish (mullet, croaker, sea bream or sole) 200 g.
- – Sal
- – Floor garlic 5 g.
- – Chopped cilantro 5 g.
- – Chili putaparió/Rocoto chopped 5 g.
- – Lemon 3 items.
- – Purple onion in feathers 30 g.
- – Cooked candy potato 1 unit.
- – Fried area corn 30 g.
- – Chili putapari sliced 5 g.
- – Coriander department 5 g.
- Squid ceviche:
- – Fish 100 g.
- – Seafood (squid/prawns or different) 100 g.
- – Sal.
- – Floor garlic 5 g.
- – Chopped cilantro 5 g.
- – Chili putaparió/Rocoto chopped 5 g.
- – Lemon 3 items.
- – Purple onion in feathers 30 g.
- – Cooked candy potato 1 unit.
- – Fried area corn 30 g.
- – Chili putapari sliced 5 g.
- – Coriander department 5 g.
Journey to stunning Peru with this spectacular recipe for CLASSIC PERUVIAN CEVICHE AND SQUID with tiger’s milk
PROCEDURE:
1. Leche de tigre: Coarsely chop all of the elements and mix (besides the chili and cilantro) till every little thing is built-in. Add the entire chili and cilantro stems and mix for five seconds.
2. Pressure, add the ice and put aside.
3. Traditional ceviche: Chop the fish into 2cm cubes per aspect and put in a bowl. Season with salt and garlic paste. Add the cilantro and chili chopped into brunoisse and blend. Add the lemon juice (with out squeezing the lemons an excessive amount of so they do not launch bitterness), add a few ice cubes to keep up the temperature, combine and let marinate for 30 seconds.
4. Add the tiger’s milk, combine and let marinate for 30 seconds. Add the chopped onion, combine and let marinate for 30 seconds.
5. Modify seasoning and serve in a deep plate, accompanied by cooked candy potato and fried area corn. Garnish with chili slices and coriander leaves.
6. Blended ceviche: Chop the fish into 2cm cubes per aspect and put in a bowl together with the seafood. Season with salt and garlic paste. Add the cilantro and chili chopped into brunoisse and blend. Add the yellow chili paste and blend. Add the lemon juice (with out squeezing the lemons an excessive amount of so they do not launch bitterness), add a few ice cubes to keep up the temperature, combine and let marinate for 30 seconds.
7. Add the tiger’s milk, combine and let marinate for 30 seconds.
Add the chopped onion, combine and let marinate for 30 seconds.
8. Modify seasoning and serve in a deep plate. Garnish with chili slices and coriander leaves.
