Mexican Style Ceviche

Mexican Style Ceviche

• 1 sweet potato peeled and chopped
• 4 oranges game
• 1cda white sugar
• 1 star anise
• 780g sea bass fillets
• 20 lemons
• 1TZ fish stock
• 2 celery stalks, chopped
• 3cda red onion and chopped
• 6 cloves garlic
• 2-CdA of chopped ginger
• 2 ice cubes
• 2 peeled tip pasta
• 1 / 2cdta tabasco sauce
• 1csta seasoning Aji-no-moto
• 2-CdA chopped cilantro
• 2-CdA green aji limo deveined and chopped or pepas
• 1 white onion pen
• 1 boiled and corn kernels
• 1cda crispy beans
• Chinese 1 onion, green part cut into thin strips
• ¼ jalapeno pepper deveined and sliced pepas
• Salt and pepper to taste

We begin by putting the potatoes in a large pot with water, put it over medium heat, once they see that the potatoes start to cook, discard the water and add the game orange, sugar and star anise ending. Let cook for the time of 5 minutes, then remove star anise and then blend the ingredients until a puree consistency, strain tiger milk and store in a container in the refrigerator.

Blend in 3 time, 60 grams of corvina, the game of 8 lemons, fish broth, celery, red onion, garlic, ginger, the ice bucket and a teaspoon of salt and pepper. Strain and converse in the refrigerator the mixture of these ingredients.

Reverse ¼ avocado puree and the remaining puree mixed with tabasco sauce and set aside. Next we cut what remains of sea bass in small squares of 2 cm and a half. Put them in a bowl, season with salt and seasoning to taste.

To this mixture add the cilantro and green hot chili peppers, press it against the walls of the bowl and mix until flavors are blended. Add the remaining lemons game, tiger milk and mashed avocado, cut into 1 cm cubes and white onion.

Serve in bowl accompany the dish with mashed sweet potatoes, corn and beans. Garnish with green onion, red pepper slime and jalapeno pepper.

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