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- Ingredients
- Recipe
- Fresh sole filet300 g
- Tahiti Lemon3 unit(s)
- Red onion1/2 unit(s)
- Girl Pepper1 unit(s)
- Fresh coriander to taste
- Cut the fish fillet into cubes of about 2 cm, reserving the trimmings. Keep refrigerated while finishing the rest of the mise en place.
- Fry the onion finely in half moon shape.
- Remove the seeds and chop the pepper.
- Remove the coriander stems and reserve. Chop the leaves.
- In a food processor or blender, prepare the tiger's milk: beat together the fish trimmings, the coriander stalks, a few slices of onion, a little pepper and the juice of 1 lemon.
- In a large container or a few small ones, arrange the fish in cubes, cover with onion petals, pepper and coriander.
- Wet initially with a few spoons of tiger's milk and finish with the rest of the lemon juice.
- Let it rest for about 10 minutes and serve.
- Pictured: served with plantain chips (green bananas, thinly sliced and fried in hot oil).
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