Ceviche from European bass
If you want to diversify the fish menu and cook something savory, unusual and healthy, then a Peruvian dish called ceviche is what you need. The chef of Tin Tin restaurant Ilya Semin suggests making it from European bass - white fish with tender meat, which has minimum of bones and calories, as well as a special marinade for it.
Ingredients for the recipe
Ingredients
Chilled Seabass
300g
Red Onion
60g
Batata
150g
Cilantro 70g
35g
Jalapeno Pepper 100g
25g
Kamis in Grinder Sea Salt 90g
to taste
Exotic Food Chili Sauce 210g
10g
Lime
280g
Garlic
5g
Preparation steps
01
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.
02
Put slices of fillet in a bowl, add salt, leave for a while. Add the marinade and leave for another couple of minutes.
03
Cook yam
04
Mix the pickled fish with finely chopped onion, sweet potato, chili and cilantro and serve.
Where to order ingredients
Select the required ingredients in one of the stores
