Mandarin Ceviche
By Montserrat GarzaFresco, fácil y diferente.
1/2 h
2 raciones
Difficulty:
Fácil
Ingredients
- 200gr fresh and clean salmon
- 2 limes
- For the ceviche juice
- 200gr mandarin juice
- 3 pcs passion fruit
- 2 chiles de arbol
- Salt
- Extra virgin olive oil
Garnish
- 1 pc mandarin orange
- 20 gr pistachio
- 4 mint leaves
- Drops of extra virgin olive oil
Boil the tangerine juice with the chiles for 15 minutes, let infuse and cool.
Juice the limes and marinate the salmon with a little salt.
Delicately make tangerine supremes.
Cut the pistachios into smaller pieces.
Separate the salmon from the lime juice and place on the plate.
For decoration and taste
Serve the mandarin emulsion over the tripe, assemble with the supremes, the pistachios and decorate with the mint leave
