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Recipe of Duet of Róbalo (Ceviche verde Choco)
Recipe

Duet of Róbalo (Ceviche verde Choco)

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Botana prepared by Chef Ernesto Aguilera, winner of the Cook of the Year contest 2010

Ingredients

6 portions
  • 150 grams sea bass fillet
  • 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 creole parsley
  • 10 milliliters olive oil
  • 3 grams amashito (piquin) chili pepper
  • 5 milliliters white vinegar
  • 5 grams coarse 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.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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