Clean the lobster tail perfectly, proceeding to match the part where the head of the crustacean was, insert a bamboo stick through the head towards the tail to avoid cooking when curling, cooking in the infusion of lemon grass approximately 8 minutes, remove and cool on ice. Once cold, remove the shell, and reserve. Cut straight lobster rings and marinate in your own cooking water.
Clean the fish fillet removing the thorns, and leaving it even, proceed to cut 1/2 cm dice. approximately, transfer to a stainless steel bowl and marinate with lemon juice, narnaja, salt and pepper, for 12 hours in refrigeration. Cut thin jicama circles and reserve, submerged in lemon juice and salt Slice the mango in the form of triangles and reserve.
Clean the chaya leaves by removing the stems, whiten them, and add in a pan once bleached and squeezed to remove excess water, with the charcoal oil, (oil flavored with coal smoke, it is achieved by dipping a hot coal in oil and covering it to achieve smoking) quickly sauté and remove to form quenefas of them.
Sauté the purple onion cut in pen, in olive oil, adding a few drops of white vinegar and salt reserve for the armed.
Armed: Assemble in a round or rectangular plate, first the circles of jicama, followed in the upper part of the fish, ending by placing the lobster slabs on top of the fish. To bathe with the juices of marinacion, to place to the ends the quenfas of chaya leaf and the mango in the inferior part of each end of the lobster, to the sides of each quenefa to add the escabeche of purple onion, finishing with the olive oil , and the juices mixed with chile piquin.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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