Ceviche

Ingredients:

For the Tigers Milk: 1/2 Lt Lemon Juice

15 gr Ginger 4 Garlics

1/2 Red Onion

1/4 Fresh Cilantro

150 gr Celery 1/2 Limo Pepper (Peruvian Pepper) 50 gr Salt 180 gr Fresh White Fish 8 Ice Cubes.

For the Ceviche:

480 gr Fresh White Fish 200 gr Red Onion 100 ml Lemon Juice

1 Limo Pepper (Peruvian Pepper) 50 gr Salt 1/4 Fresh Cilantro

600 ml Tigers Milk Sweet Potato

Corn

Carolina Barrios MBA’21

Peru

Instructions:

1. Blend all the ingredients for the Tigers Milk except for the cilantro and the limo pepper. 2. At the end, add the cilantro and the limo pepper.

Next, blend them just for a few seconds. 3. Strain the mix and put it on the fridge. 4. Boil the sweet potato and corn. 5. Cut the Fish into medium squares, julienne the onion, and brunoise the lime pepper and cilantro 6. In a previously cold bowl (Works better if it’s a glass bowl), mix the Fish, salt, lemon juice, and

Tigers Milk. 7. Remove, integrate and taste for salt. 8. Then, add the onions, the limo pepper, and the cilantro.

9. Serve the ceviche in previously cold dishes. Finally, add the sweet potato and corn

SPECIAL NOTE: Any white Fish works: Tilapia, Corvina, Lenguado . What is essential is that the Fish is fresh.