Ingredients
- 300 g amberjack fillet (dorsal part)
- 200 g little lettuce
- 100 g celery
- 10 g fresh ginger
- 4 files
- 2 American potatoes
- 2 corn on the cob
- 2 cloves of garlic
- a Jalapeño pepper
- a Rocoto pepper
- a red Tropea onion
- fresh coriander
- low mineral water
- extra virgin olive oil
- salt
For the recipe of amberjack ceviche, thinly cut the onion and let it purge in cold water for at least 30 minutes to make it more delicate. Steam the ears of corn
(we used the white ones) and the American potatoes, with the peel, for 35 minutes or boil them in salted water for 20 minutes.
Peel the American potatoes and cut them into 2 cm thick slices. Cut the cobs into round slices. Cut 250 of amberjack pulp into 3 mm thick slices. Prepare the «leche de tigre or an emulsion made by mixing 50 of celery, the blanched garlic cloves for a minute, the freshly grated ginger, 3 tablespoons of natural mineral water and the remaining amberjack.
Thinly slice the Rocoto pepper and the Jalapeño and the remaining celery. Season the amberjack slices with the lime juice and add salt. Add the «leche de tigre.
Complete with 1 tablespoon of sliced pepper and chilli. Serve with American potatoes and corn on the cob, celery, baby lettuce, raw onion, seasoned with a wire
of oil and some coriander leaves.
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