A fresh, chilled dish, made with a mix of lemon, red onion and red pepper. Characterized for its high acidity and delicious texture created by the raw fish, seafood, corn, sweet potato, and lettuce. A refreshing experience, made even more refreshing accompanied with our Alpaca Sauvignon Blanc.
750g filet of pomfret fish, or simlar
250g of shrimp
1 red onion, sliced into very thin slices, and washed in ice water
Sea salt
Finely chopped coriander
Cooked peruvian corn
Lettuce leaves
Cooked sweet potato
Leche de Tigre: 200g of pomfret, or similar. 100g of white onion, 80g of celery, handful of coriander, 1 red hot pepper, 2 cloves of garlic, 700ml fish broth, 300ml lemon, 1 1/1 tablespoons sea salt
1
In a juicer, mix together all of the leche de tigre ingredients. Place in fridge to keep cool.
2
Chop the fish into 2cm x 2cm cubes. If necessary, also cut the shrimp into smaller pieces. Add the fish to the leche de tigre mixture, stirring it so that all of the fish is covered, and leave to marinate for a few minutes, or, until the fish begins to change color. Add the salt.
3
Add some of the thinly sliced red onion, and on one side of your dish, add the cooked Peruvian corn, the sweet potato and the lettuce leaves. Sprinkle with finely chopped coriander.
A citric delight that you won't want to miss!
Next Recipe
Korean BBQ & Banchan