INGREDIENTS
- For 4 individuals.
- – 1 kg of tongue or grouper filet.
- – 1 entire sole.
- – 200 cc of lemon juice.
- – 1 pink onion in feather.
- – 1 Rocoto or chili.
- – Contemporary cilantro.
- – 200 g of white corn or corn.
- – 500 g of candy potatoes (cooked).
- – 100 g of escarole lettuce.
- – Positive salt.
- – Black pepper in a grinder.
- – 1 tbsp garlic puree.
- – 1 tbsp ginger puree.
- – Flaky ice.
- Tiger milk:
- – 1000 cc White fish fumet.
- – 100 g of Tongue fillet.
- – 100 g of celery.
- – 100 g of white onion.
- – 1 clove garlic.
- – 20 g of contemporary peeled ginger.
- – 1 Rocoto or spicy aji.
- – Cilantro.
- – 100 cc of lemon juice.
- – Salt and black pepper.
- Salsa:
- – 50 cc of soy sauce.
- – 30 cc of rice vinegar.
- – Mirin or sugar.
- – Toasted sesame seeds to style.
Right here we go away you this scrumptious
SOLE CEVICHE within the type of cooking-recipesiwaochefok that he ready at this time on this system so that you can attempt at house! Then inform us what you thought .
Process:
1.For the Sole Ceviche: We take a fillet of sole and reduce it into roughly 2×1 cubes, and place it in a bowl with the onion, chopped cilantro, finely julienned rocoto, lime juice, salt , pepper, flaked ice, and let it marinate for a couple of minutes and serve with the corn and candy potato.
2.For the tiger’s milk: Place all of the components in a glass, with just a little white fish fumet and course of till it’s a very homogeneous preparation.
3.For the Nikkei ceviche with Tigre’s milk: We take a filet of sole and reduce it into roughly 2×1 cubes, and place it in a bowl subsequent to the chopped onion, the chopped cilantro, the rocoto in high-quality julienne, the milk of Tiger, ginger, garlic, lime juice, salt, pepper, soy sauce, vinegar and sugar, flaked ice, and let it marinate for a couple of minutes and serve with the cooked corn, candy potatoes, and lettuce, and eat!
