Jalapeño 3
Fresh cilantro c / n
White or purple onion 1u
For the fishing :
Fresh white sea fish 1 kg
Sal 80 gr
Sugar 60 gr
For the milk from Tiger :
Yellow pepper 100 gr
Lemon 100ml
Five 100ml
80 ml fish broth
Garlic 10 gr
Ginger 8 gr
Preparation
Clean the fish very well and cover it with salt and sugar for 20 min. Then wash well, cut into 1cm x 1cm cubes.
For the tiger milk, cut the yellow pepper in half, remove the core and seeds. Blanch for 10 min or until tender. Remove the skin. Process together with the rest of the ingredients and sift.
Preheat a skillet over medium heat and sauté the corn until golden brown.
In a bowl, mix 120g of cut fish with 60ml of leche de tigre and marinate for 5 min. Then serve the roasted chuspillo corn on one side, at the other end a few small pieces of mango, in the center four thin slices of jalapeño and finish with julienned onion and fresh coriander.
Recipe by Paul Porras, partner-owner of Ronconcon. Address: Beauchef 527, Caballito, CABA
Source From: Ambito
David William is a talented author who has made a name for himself in the world of writing. He is a professional author who writes on a wide range of topics, from general interest to opinion news. David is currently working as a writer at 24 hours worlds where he brings his unique perspective and in-depth research to his articles, making them both informative and engaging.
