Inspiration

Ingredients

Tiger milk

• 20g fresh ginger
• 20g red onion
• 10g fresh coriander
• 20g celery stalk
• 250g lime juice
• 100g Oliva Verde Líquida Chipotle
• 20g Aji Amarillo paste
• 10g fine salt

Other

• 450g cleaned corvina in 2cm cubes
• 50g roasted corn
• 30g julienne of red onion
• Creole coriander leaves
• Pepper and salt

Preparation

1. Mix all the ingredients for the tiger milk and sieve the mass.
2. Mix with the cleared corvina and add pepper and salt.
3. Dress the ceviche on the plate.
4. Finish with julienne of red onion, coriander leaves and roasted corn.