Recipe Details:
- Difficulty: Medium
- Prep time:00:10min
- Serves:2
Type of food:
Ingredients:
- Sea bass: 100 g
- Squid: 100 g
- Prawn tails: 50 g
- Red onion: 1
- Ají limo (yellow chilli pepper): 1
- Toasted corn
- Glazed sweet potato: 50 g
- Cooked sweetcorn: 50 g
- For the tiger’s milk:
- Celery: 1 stick
- Ginger: 20 g
- White onion: 30 g
- Sea bass: 30 grams
- Fumet (fish stock): 50 cl
- Salt
- Pepper
- Ají limo (yellow chilli pepper)
- Coriander: 10 leaves
- Lime juice: 500 g
Preparation:
Chop sea bass into 2 cm x 2 cm cubes. Thinly slice the descaled squid – the prawn tails should also be descaled and chopped. Set aside. For the garnish: red onion chopped into julienne strips, adding the toasted sweetcorn, sugar-glazed sweet potato and finely minced chilli.
Tiger’s milk (for the dressing):
We process all the ingredients in a blender and we’re going to use the resulting stock to season the fish (when we serve it). Add the garnish and serve. To be eaten with a spoon.
