Duo of Robalo (Green Ceviche Choco)

Cocinero del Año
Cocinero del Año
Snack created by Chef Ernesto Aguilera, winner of the Chef of the Year 2010 contest
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
2
Favorites
Collections
Planner
Grocery List
Ingredients
6
Servings
  • 150 grams sea bass fillet
  • 100 milliliters lime juice 100 milliliters lime juice
  • 10 grams red onion 10 grams red onion
  • 5 grams salt 5 grams salt
  • 150 grams tomatillo 150 grams tomatillo
  • 30 grams garlic 30 grams garlic
  • 10 grams fresh cilantro 10 grams fresh cilantro
  • 100 milliliters coconut water
  • 100 grams avocado 100 grams avocado
  • 40 grams parsley
  • 10 milliliters olive oil 10 milliliters olive oil
  • 3 grams amashito chili
  • 5 milliliters white vinegar 5 milliliters white vinegar
  • 5 grams coarse salt
  • 200 grams tortillas 200 grams tortillas
Preparation
1h
0 mins
Sign up
  • We check that the robalo has no bones and cut it into cubes. We cook it in lime juice until 15 minutes before serving.
  • We prepare a raw sauce with tomato, garlic, cilantro, amashito pepper, coconut water, white vinegar, and salt.
  • Add the fish to the sauce 15 minutes before serving and adjust the seasoning. Cut the avocado into small cubes and incorporate it into the ceviche. Cover and reserve in the fridge until serving time.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by