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METHOD 

  1. Process the ingredients for the ceviche juice and sieve. Use the syphon to give it texture.
  2. Cut the fish in strips and place on a plate.
  3. Add the textured ceviche juice; season with powdered huacatay; put the shallots and radishes on the plate.
  4. Top off with huacatay oil and a few exotic leaves.

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METHOD 

  1. Process the ingredients for the ceviche juice and sieve. Use the syphon to give it texture.
  2. Cut the fish in strips and place on a plate.
  3. Add the textured ceviche juice; season with powdered huacatay; put the shallots and radishes on the plate.
  4. Top off with huacatay oil and a few exotic leaves.

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Ingredients 4 persons
  • THE ANDEAN CEVICHE
  • 90 g white fish
  • 100 ml ceviche juice in syphon
  • 2 g dehydrated huacatay
  • 5 ml huacatay oil
  • 1 g fried red quinoa (popcorn style)
  • 1 g fried black quinoa (popcorn style)
  • 2 g exotic leaves
  • 2 g shallots
  • 2 g radish
  • THE CEVICHE JUICE
  • 500 ml rinde
  • 300 ml lemon juice
  • 50 g red onion
  • 25 g lemon drop chilli
  • 50 g celery
  • 10 g fish reduction
  • 50 g coriander
  • 10 g ginger
  • 1 gas load (syphon).
Recipes. The Cook & Chef Institute