Corvina Ceviche with Yellow Aji

Name: Corvina Ceviche with Yellow Aji
Yield: 4
Cuisine: spanish
Ingredients: 150 g of corvina in slices (you can use other white fish like sea bass or mackerel); 40 g corvina to crush; 80 g lime juice; 100 g very cold water or ice; 20 g pasta de ají amarillo; Small purple onion; Garlic cloves; Tiger milk; 50 g white onion; 18 g apio; 1 teaspoon garlic powder; 2 g fresh ginger; 4 g salt

A refreshing ceviche dish featuring corvina in slices mixed with a tangy tiger milk sauce.

Watch recipe

Ingredients

Servings

150 g of corvina in slices (you can use other white fish like sea bass or mackerel)
40 g corvina to crush
80 g lime juice
100 g very cold water or ice
20 g pasta de ají amarillo
Small purple onion
Garlic cloves
Tiger milk

Tiger Milk

50 g white onion
18 g apio
1 teaspoon garlic powder
2 g fresh ginger
4 g salt

Instructions

Cut the corvina in slices (do it when it's frozen so it can be cut better)
In a blender glass, put all the ingredients of tiger milk and grind well.
Then paste the mixture for a finer texture
Mix the fish with tiger milk and let it rest for a minute.
Plate and add the purple onion, the crushed avocado that you may put in an improvised pastry sleeve like with the roasted and mashed sweet potato, giant corn (you can put roasted corn on it)
Add tiger milk with garlic cloves around it
Garnish with chopped cilantro and some red pepper flakes.