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Red mussels
Roberto Ruiz He was the first chef to receive a Michelin star for a Mexican restaurant: Punto MX (Madrid). His way of understanding the tastes of his country made him offer a real corporate cuisine. This recipe uses ceviche, the iconic dish of Peruvian cuisine. To learn more about Latin American cuisines, visit the Goya Latin Cuisine Classroom.
Chef: Roberto Ruiz
Roberto Ruiz achieved the epic achievement by winning a Michelin star at the head of Punto MX, his Mexican restaurant in Madrid. This is the only case in Europe. And by the way, completely justified.
Ingredients
- Orange peel
- 40 g. Fresh coriander
- 60 g of garlic
- 600 ml of lime juice
- 10 g of fine salt
- Presentation of ingredients
- 80 g white mussels
- Black sesame to taste
- Kilant sprouts to taste
- 100 grams of chili juagillo
Preparation
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David from 55000 Recipes