25minutes / 2 persons
Fact:
This dish was born when in the eighties street vendors started to sell ceviche from wheel barrows, caretillas. Check the recipe video on my YouTube channel.
Ingredients (2nd column tiger's milk)
- 400gr filleted sea bream
- 2 hand full of squid heads
- 50gr flour
- 1 red onion cut julienne
- ½ chilli cut brunoise
- 1 tsp of salt
- 1 tsp of ground black pepper
- 1 hand of cilantro leaves
- 100gr of sea bream
- 1sp of PIT smoked pineapple OR 1 chillies
- sauce of 5 limes
- 2 x 2cm of ginger
- 1 celery steels
- 1/4thred onion
- 1/2 hand full of cilantro
- ½ cup of water
Preparation:
- Cook the corn and cut of the kernels
- Cut the fish in cubes of 2 x 2 cm and mix with salt.
- Mix the celery, ginger, lime juice, hot sauce 1/4thof the onion, 100gr. seabream and cilantro. Add just a bit of water if it’s too dense.
- Sieve the tiger’s milk and put in the fridge.
- Put the onion, cut in julienne, in water with sea salt.
- Poor the tiger’s milk over the fish and put in the fridge.
- Clean the baby squid and mix with salt, ground black pepper.
- Cover the baby squids in flour and fry for 2 minutes.
- Put everything on a plate, garnish with onion, chips, corn and cilantro.