Botana prepared by Chef Ernesto Aguilera, winner of the Cook of the Year contest 2010
Learn more about Cocinero del Año
Ingredients6 portions
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.
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