x
1 Photos
x
Select File


Validate Cancel
1
Recipe of Duet of Róbalo (Ceviche verde Choco)
Recipe

Duet of Róbalo (Ceviche verde Choco)

1h
Hight
1
Favorites
Collections
Glider
Super List
Upload a picture
To print
Botana prepared by Chef Ernesto Aguilera, winner of the Cook of the Year contest 2010

Ingredients

6 portions
  • 150 grams robalo's steak
  • 100 milliliters lemon juice
  • 10 grams red onion
  • 5 grams salt
  • 150 grams green tomato
  • 30 grams garlic
  • 10 grams fresh coriander
  • 100 milliliters coconut water
  • 100 grams avocado
  • 40 grams parsley
  • 10 milliliters olive oil
  • 3 grams amashito chili
  • 5 milliliters white vinegar
  • 5 grams sea salt
  • 200 grams tortilla

Preparation

We check that the snook has no thorns and cut it into cubes. We put it to cook in lemon juice until 15 minutes before serving.
Prepare a raw sauce with tomato, garlic, cilantro, amashito chile, coconut water, white vinegar and salt.
Add the fish to the sauce 15 minutes before serving and rectify seasoning. Cut the avocado into thin cubes and add the ceviche. Cover and reserve cold until serving.

PRESENTATION

We cut a thin julienne of purple onion to decorate the ceviche, add olive oil and coarse salt. Accompanied with tortilla chips to help eat the ceviche. We fix it with avocado puree.

Did you cook this recipe?

Print recipe for:

Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
104.5
kcal
5.23%
Carbohydrate, by difference
14.2
g
4.73%
Protein
5
g
10%
Total lipid (fat)
3.7
g
5.69%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (0)
Be the first to give a rating

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
ADVERTISING
ADVERTISING
ADVERTISING