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Turbot's Ceviche

Accord : Pinot Gris

Ingredients :

  • 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 

    Instructions :

    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.

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