INGREDIENTS
- – Eggplants 1 kg
- – Purple onion 2 items
- – Mango 2 pcs
- – Coriander with stems and with out stems
- – Half cup flour
- – Crimson chili 3 items
- – Orange juice 1 glass
- – Half a glass of lemon juice
- – Celery 1 plant
- – Coarse salt
- – Garlic 4 cloves
- – Oil to fry the eggplant shells
- – Boiled potato 2 items
- – Corn grain
Put together a scrumptious eggplant ceviche that you simply will not overlook!
PROCEDURE:
1. Peel the eggplants, with the shells, reduce them into julienne strips, fry them and reserve them. If the eggplants have lots of seeds, we use the half with out.
2. Minimize the eggplant pulp into 2×2 cubes and add salt to take away the bitterness and treatment them. After 40 min rinse.
3. Minimize the onion into feathers, separate the core and reserve it.
4. We reduce the mango into brunoise and reserve slightly for the tiger’s milk
5. We take away the leaves of the cilantro and save the stems for the leche de tigre
6. Minimize 1 crimson chili into brunoise and add it to the eggplant, take away the seeds from the remaining and put aside.
7. Celery 1/4 cup reduce into brunoise so as to add to the ceviche, the remaining is saved for the leche de tigre
8. For the leche de tigre, in a blender we place all of the elements that we had reserved: the onion hearts, the chilies, cilantro stems, celery, lemon and orange juice, we mix and sift.
9. We combine the leche de tigre with the cured eggplant, mango, coriander leaves, and celery.
10. We current with the beforehand boiled potato and corn grains.
