Andean Ceviche
0.75 h
4 raciones
Difficulty:
Media
Ingredients
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).
METHOD
- Process the ingredients for the ceviche juice and sieve. Use the syphon to give it texture.
- Cut the fish in strips and place on a plate.
- Add the textured ceviche juice; season with powdered huacatay; put the shallots and radishes on the plate.
- Top off with huacatay oil and a few exotic leaves.
