Name: Ceviche of Fillet with Shrimp in Achiote and Pitahaya Mat with Chipotle Tamarind
Prep time: 45 min
Yield: 1
Cuisine: Internacional
Ingredients: 190 grams grouper fillet; 3 shrimp, U-15; 45 grams dragon fruit; 20 grams lemon grass; 2 lime juice; 40 milliliters tamarind pulp; 1 clove garlic; 1 tablespoon chipotle chile, marinated; 2 tablespoons fish sauce, china; 10 milliliters soy sauce, blanca; 20 milliliters orange juice; 1 tablespoon fresh cilantro; 5 grams alfalfa sprouts; 3 corn tortillas; 1 gram black sesame seeds, toasted; 5 grams achiote paste; 2 tablespoons white vinegar; 1 pinch pepper; 1 tablespoon olive oil

Preparation

45 mins

Clean the grouper fillet and cut it into small cubes of approximately 1 cm wide, set aside in a stainless steel bowl, add lemon juice, salt, and pepper, and refrigerate. Add the achiote paste to the blender with a little orange juice, along with vinegar, salt, and pepper, blend and set aside to coat the U-15 shrimp, which should be grilled without overcooking, splitting each one lengthwise, set aside for assembly.