x
0 Photos
x
Select File


Validate Cancel
Upload photo
Recipe

Filet Ceviche with Camaron al Achiote and PItahaya Mat with Tamarindo al Chipotle

45 min
Complex
0
Favorites
Collections
Glider
Super List
Upload a picture
To print
Fresh Ceviche of Grouper Fillet and Shrimp with Pitahaya mat and tamarind infusion with Chipotle.

Ingredients

1 serving
  • 190 grams of grouper fillet
  • 3 pieces of shrimp U-15
  • 45 grams of Dragon fruit
  • 20 grams of lemon grass
  • 2 pieces of lemon juice
  • 40 milliliters of tamarind pulp
  • 1 clove of garlic
  • 1 tablespoon of chipotle chile pepper pickled
  • 2 spoonfuls of Fish sauce China
  • 10 milliliters of soy sauce white
  • 20 milliliters of orange juice
  • 1 tablespoon of fresh coriander
  • 5 grams of alfalfa sprouts
  • 3 pieces of Corn tortillas
  • 1 gram of black sesame seed toasted
  • 5 grams of annatto paste
  • 2 spoonfuls of White vinegar
  • 1 pinch of black pepper
  • 1 tablespoon of olive oil

    Preparation

    Clean the grouper fillet and cut it into small dice of approximately 1 cm. in width, reserve in a stainless steel bowl, add lemon juice, salt and pepper in it, reserve in refrigeration.
    Add the achiote paste in the blender adding a little orange juice, along with the white vinegar, salt and pepper, liquefy and set aside to varnish the U-15 shrimp which should be grilled without overcooking, opening each one of them to long, reserve for assembly.
    Cut the Pitahaya fruit into thin slices and reserve. In a blender add the stem of lemon grass and infuse, bringing to a boil, cool and add to the pitahaya fruit. In another pan, add garlic, oil and season the garlic until it is completely golden, without burning, add the chipotle chili, the tamarind pulp, the fish sauce, and the orange juice, bring to a boil and liquefy, strain and reserve for assembly.
    Assembly: Add the pitahaya disks alternated one after the other forming a row, on top of them add the fish already marinated in the lemon juice adding, a few drops of infusion of lemon grass, then add the shrimp open after grilling on each side of the fish, adding olive oil, fish marination juice, black sesame, and chopped cilantro, not forgetting the corn tortilla, cut into triangles.
    Finish by adding points of tamarind sauce to the chipotle at the ends.

    Did you cook this recipe?

    Print recipe for:

    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    425
    kcal
    21%
    Carbohydrates
    45.9
    g
    15%
    Proteins
    52.4
    g
    105%
    Lipids
    3.4
    g
    5.3%
    Fiber
    4.1
    g
    8.2%
    Sugar
    32.3
    g
    36%
    Cholesterol
    89.3
    mg
    30%
    Esha
    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
    SUGGESTED RECIPES

    Tamarindo Fish Ceviche

    0 Comments

    4 Hot Chocolates

    9 Comments

    Cauliflower Mac and Cheese

    0 Comments

    Shrimp Tostadas al Pastor

    1 Comments
    ADVERTISING
    ADVERTISING
    ADVERTISING