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 1 lemon
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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