Ceviche from European bass
- 1. European bass (filet) — 300g
- 2. Red onion — 60g
- 3. Boiled sweet potato — 150g
- 4. Cilantro — 35g
- 5. Chile jalapenos — 25g
- 6. Sea salt — to taste
- 7. Chili paste — 10g
- 8. Lime — 280g
- 9. Fresh ginger — 10g
- 10. Garlic — 5g
Stages of cooking
Prepare the Tiger Milk marinade: mix coarsely chopped garlic, ginger, 15 g cilantro, lime juice. Let it stand for a while, strain, add salt and paste.
Put slices of fillet in a bowl, add salt, leave for a while. Add the marinade and leave for another couple of minutes.
Mix the pickled fish with finely chopped onion, sweet potato, chili and cilantro and serve.