Turbot Ceviche

Agreement : Pinot Gris

Ingredients:

  • 250 grams of turbot sliced into thin strips per person for one meal or two starters

     

    Leche del tigre marinade

  • 2 tablespoons chopped red onion

  • 1 teaspoon minced garlic

  • 2 tablespoons lime juice

  • 2 tablespoons fish stock or clam juice

  • A pinch of hot pepper or more to taste

  • 1 tablespoon chopped fresh coriander 


    Instructions :

    Mix the fish with the marinade and season with 1/4 teaspoon salt or more to taste.

    Wait 2-3 minutes, stir again and serve immediately. In Peru, ceviche is served with boiled sweet potato and corn.

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