Corvinata ceviche

In this recipe you can learn with Ángel León to cook delicious corvina ceviche

Chef: Angel Leon

His journey has not been easy, but he is finally here! where he wanted: by the sea, in Cadiz, cooking as he had always dreamed. He has made the Ocean his ally and his tasting menu is a tour of the seabed, dunes and rocks. His new project is a wonderful project in the swamps of Port of Santa Maria.

Ingredients

15 corn kernels
6 grams of shoes
For tiger milk
50 grams of water
2.5 grams of plankton
10 g dehydrated shrimp
Corn lio: 50 g
For planktonic tacos
Chopped corvina: 250 g
100 g of lime juice
25 g chopped corvina
15 cereal cornfields
50 grams of red onions
10 coriander leaves
To the presentation
Sol
15 g of olive oil
5 grams of habanero chili
25 g of celery blanks
About the corvina

Preparation

About the corvina

Cut the corvina into 2 cm cubes, trying to be as accurate as possible.

For planktonic tacos

Process all ingredients in the mortar until the most even mass is obtained.
Roll out the dough between transparent paper and shape with a pasta knife.

For tiger milk

Crush all ingredients except the oil and strain them finely, adjust the salt and emulsify with olive oil.

Presentation

Osmotize the fish in tiger milk for at least 10 minutes before serving.
We mark the mini tortillas with a non-stick coating until they turn golden brown.
Cut the red onion into strips of julienne as finely as possible and dip it in lime juice.
We fry the field and cook the corn.
We put the pieces of fish and bathe them abundantly with tiger milk.
The remaining ingredients are placed on top, alternating.

I will see you on another recipe.
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History

One of the earliest known records of recipes dates back to 1600 B.C., in the form of a clay tablet from southern Babylonia, with cuneiform writing and expressed in Akkadian. The Greeks had specialized culinary writers, such as the poet Archeostratus and the prolific food writer Timachides of Rhodes. None of their recipe books survive today. One of the earliest cookbooks known in the West is De re coquinaria, written by the Roman cook Marcus Gavius Apicius.

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Features

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– The name of the dish with an indication of its origin.

– The preparation time and sometimes the complications have been appropriately evaluated on a scale. In general, units of time expressed in minutes, at most hours, are used to describe the time to prepare a dish. The complexity of a dish is usually a combination of the number of ingredients, the number of procedures and the time required for preparation. If a dish needs time before serving, it is a good idea to include it in this introductory section.

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Corvinata ceviche – 55000 Recipes. Passion for food

Corvinata ceviche

Chef: Angel Leon

Ingredients

Preparation

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