Try a simple Peruvian appetizer – dorado ceviche – made by Michelin-starred chef Mauro Colagreco (BFire restaurant, Hotel Barriere Le Majestic Cannes).

Ingredients for the classic Peruvian tiger milk marinade: lime juice (75 ml), coconut milk (50 ml), pineapple (25 g), gilthead fillet (50 g), onions (10 g), ginger (5 g), garlic (1/2 clove), bunch of coriander (1/2), a bunch of mint (1/2), salt and pepper (to taste).

Ingredients for ceviche: diced gilthead fillet (100 g), diced pineapple (30 g), red onion (10 g), avocado (10 g), fresh coconut (5 g), Granny Smith apple (5 g), hot green pepper chili (2 g), coriander (4 g), mint (2 g), passionfruit (1/2), coconut (for garnish), lime zest (1/2).

For pineapple puree (for 4 servings): pineapple (100 g), coconut milk (5 ml), lime zest (1/2 pc.).

Marinade preparation method:

Mix all ingredients in a blender until smooth, add salt and pepper to taste. Let it brew and then strain through a sieve. The resulting liquid is “tiger milk”. Put in the refrigerator.

How to make pineapple puree:

In a blender, combine the pineapple peels with coconut milk and lime zest. Put in the refrigerator.

How to prepare ceviche:

Chop fish, avocado and pineapple into 1 cm cubes. Finely chop onion, apple, coconut and pepper. Chop mint and coriander. Mix all the ingredients in a mold and add the “tiger milk”.

Innings:

Spread the ceviche gently over the pineapple puree. Decorate the resulting dish with passionfruit pulp, a few coriander and mint leaves and sprinkle with coconut.

Advice from the chef:

After peeling the skin of the fish fillet, put it in the freezer for a few minutes. – this will make it easier to form the cubes. Ceviche goes well with Pina Colada cocktail.

Author: Zhanna Spiridonova.

Photo: press materials.