Grilled ceviche – 55000 Recipes. Passion for food

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Grilled ceviche

From the hand of this thriving chef you learn how to make hot ceviche, one of the dishes most sought after by lovers of Peruvian cuisine.

Chef: Omar Malpartida

Ingredients

  • A pinch of sugar
  • 180 g of sea bass
  • 90 g yellow chili paste
  • 80 g of lime juice
  • 50 g of orange juice
  • 2 g coriander, chopped
  • 10 g of beer
  • Pickled onions
  • Habanero pepper, chopped to taste
  • Cassava chips
  • Sol
  • Blanched corn flakes

Preparation

  1. Cut the sea bass into 4 cm cubes.
  2. Strain it into a bowl, season with salt and sugar, add lime and orange juice.
  3. Immediately add the yellow chili paste, beer and minced chili.
  4. Adjust the season and serve on a pre-blanched corn husk
  5. Place on the grill, cook for 4 minutes.
  6. Coverage

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