After the recipe of the tartar of sea bream of the chef Julien Conca, we remain in the recipes of fish which please the eyes and the papillae with the recipe of the Cebiche Clásico of the chef of the Peruvian restaurant Manko, Gaston Acurio,
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The recipe for Cebiche Clásico by Gaston Acurio
For one person
Ingredients:
100gr of the fish of the day
20gr of corn
35gr of sweet potatoes
80gr of the classic tigre de leche
10gr lemon juice
1gr chopped chilli pepper
15gr julienned red onions
1gr of coriander sprouts
Ingredients for 1,5 liter of leche de tigre :
10gr of celery
50gr of red onions
10gr of chilli
5gr of chopped coriander
600ml of fish stock
3gr of garlic
300gr white fish offal
500ml of lime juice
Preparation of the ceviche :
1. Mix the fish in a cold bowl.
2. Add salt, chili, coriander, and lemon juice in 2 doses.
3. Let stand 20 seconds, add tiger milk and half of the red onion.
4. Put the preparation in a very cold dish, suitable for cebiche.
5. Add the corn and the sweet potato cut in 1,5 cm brunoise.
6. Finally, add the remaining half of the red onion well wrung out and finish by adding the coriander shoot.
Preparation of the classic leche de tigre :
1. Keep the chili and the coriander.
2. Blend the rest until everything is homogeneous, add the chilli and the coriander last, let it sit for a few seconds to flavour.
3. Add salt and taste.
4. Leave to stand in a cold container
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A recipe that makes your taste buds travel!
Location
Manko by Gaston Acurio
15 Avenue Montaigne
75008 Paris 8
Access
Alma Marceau (line 9)
Official website
manko-paris.com
