60 g of sea bass
4 asparagus spears
30 g of red onion
½ g of spicy coriander
60 ml of leche di tigre
½ g of salt
Peel the asparagus and cook it, leaving it firm.
Cut the fish into fine slices. Place them in a bowl with the asparagus and dress everything with salt, lemon, hot chili pepper, coriander and leche di tigre.
Add the red onion cut into julienne strips to the bowl, dressing with the same condiment.
Arrange the asparagus tips on a round serving plate and top with the white fish ceviche. Dress everything with the leche di tigre and garnish with a few sprigs of fresh coriander.
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