CEVICHE
Carolina Barrios MBA’21 Peru
Ingredients:
Instructions:
For the Tigers Milk:
1. Blend all the ingredients for the Tigers Milk except for the cilantro and the limo pepper.
1/2 Lt Lemon Juice 15 gr Ginger
2. At the end, add the cilantro and the limo pepper. Next, blend them just for a few seconds.
4 Garlics
3. Strain the mix and put it on the fridge.
1/2 Red Onion
4. Boil the sweet potato and corn.
1/4 Fresh Cilantro
5. Cut the Fish into medium squares, julienne the onion, and brunoise the lime pepper and cilantro
150 gr Celery
50 gr Salt
6. In a previously cold bowl (Works better if it’s a glass bowl), mix the Fish, salt, lemon juice, and Tigers Milk.
180 gr Fresh White Fish
7. Remove, integrate and taste for salt.
8 Ice Cubes.
8. Then, add the onions, the limo pepper, and the cilantro.
1/2 Limo Pepper (Peruvian Pepper)
For the Ceviche: 480 gr Fresh White Fish
9. Serve the ceviche in previously cold dishes. Finally, add the sweet potato and corn
200 gr Red Onion 100 ml Lemon Juice 1 Limo Pepper (Peruvian Pepper) 50 gr Salt
SPECIAL NOTE: Any white Fish works: Tilapia, Corvina, Lenguado . What is essential is that the Fish is fresh.
1/4 Fresh Cilantro 600 ml Tigers Milk Sweet Potato Corn
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