WHITE CEVICHE WITH COCONUT MILK AND GINGER

 

 

Servings: 6 Persons

 

Ingredients:

 

To Marinate:

600          kg            Red Snapper Fillet In Small Dices

65            ml            Lime Juice

65            ml            Rice Vinegar

25            ml            Water

                               Salt

               

Side Dish:

 

125          ml                 Coconut Cream Dilluted In 100 Ml Of Water

2              tablespoons Coconut Milk

1 ½         tablespoon   Sesame Oil

2              tablespoons Lime Juice

2 ½         gr                 Chopped Purple Onion

50            gr                 Tomato In Dices

¼             teaspoon      Chopped Coriander

8              gr                 Serrano Chile With Seeds And Chopped

1              gr                 Salt

5              gr                 White Toasted Sesame Seeds

5              gr                 Black Sesame

15            gr                Finely Chopped Ginger (2 ½ Cm )

1 ½         pieces         Sliced Avocado

1 ½         pieces          emi Green Mango In Dices

               

Directions:

 

To Marinate:

·         Mix The Fish With Lemon Juice, Vinegar, Water, Salt It And Cover It. Fridge Until The Fish Is Cooked

·         Drain The Fish, Put It Back In A Bowl And Mix With The Four Tablespoons Of Lime Juice, The Onion, Coriander, Chile, Ginger, White And Black Sesame, Dilluted Coconut Cream And Sesame Oil. Mix Carefully And Taste The Seasoning.

·         In The End, Incorporate The Avocado And The Mango Without Mixing Too Much So That It Do Not Beat.

 

Gastronomical creation, courtesy of the chef:

Mónica Patiño