Accord : Pinot Gris
- 250 grams of Gaspesian turbot sliced into thin strips per person for one meal or two starters
Marinade leche del tigre
2 tablespoons chopped red onions
1 teaspoon chopped garlic
2 tablespoons lime juice
2 tablespoons of fish stock or clam juice
A pinch of hot pepper or more to taste
1 tablespoon chopped fresh coriander
Mix the fish with the marinade and season with 1/4 teaspoon of salt or more to taste.
Wait 2-3 minutes, mix again and serve immediately. In Peru ceviche is served with boiled sweet potato and corn.