And this is the classic… even the fish changes color.
We keep going into the world of ceviche. After learning to prepare the classic and knowing that ceviche is not only eaten cold, one of the gurus of Peruvian cuisine in Madrid, Omar Malpartida ( Barra /M, Luma , Tiradito ), shares with Traveler the recipe for one of his most popular dishes. A return to the most well-known and exported dish of Peruvian gastronomy.
INGREDIENTS AND PRODUCTION
For the tiger's milk base:
• 185ml fruit juice lime
• 170ml fish soup
• 20g White onion
• 5g ginger
• 10g Garlic
• 5g stems of cilantro
• 15g salt
• 70g ice
• 25g celery
• 50g scraps fish
• 3g of Hondashi
- The ingredients shred them with the help of the thermomix no more than 5 seconds, then strain everything.
And this is the classic… even the fish changes color.
For the herbal tiger milk:
• 150ml base tiger milk
• 30g. of watercress
• 30g. of parsley
• 30g. of spinach
• 30g. of basil
• 20g. of good grass
- Mingle the tiger's milk base with the rest of the ingredients and blend in the thermomix to obtain a tiger's milk more homogeneous, sift and reserve.
For the fish:
• 0.5kg corvina or salmon loin
Clean and gut the fish, fillet and remove the skin. Finally, cut into irregular cubes 1.5x1.5cm.
For the garnishes:
• 80g of onion pen
• 5g sheets of cilantro
• 100g corn field toasted
• 100g corn Cooked
• 200g puree sweet potato Cooked
• Leaves of cilantro
- Chop the onions fine pen, Place over a bowl of cold water and reserve.
- roast the corn in a frying pan with the help of a little oil until golden in color and crispy in texture. Cook the corn in a little water until tender. Cook the sweet potato in water until soft.
PRESENTATION
• 2 units limes
• 2und stems of cilantro
• 2 g chili slime minced brunoise
• Fish clean portioned
• Tiger milk
• 5g Salt
- Place the fish in a metal bowl, season with juice of the 2 limes, salt, chopped cilantro and chopped chili pepper. Add the coriander stems squeeze them and remove.
- Add the Tiger milk and correct the point of salt to taste.
- Serve in deep plate without covering with tiger milk, decorate with feather onion, cancha corn, sweet corn, sweet potato and coriander leaves.