Ceviche de Espárragos Asparagus Ceviche

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Description:

Well, once I tried this recipe at "La Tienedecita Blanca" here in Lima with my family and a korean friend of my brother... and it was superb. The waitress told me that it was a recipe that today's chef of La Tiendecita Blanca developed just a day before I tried, he was a disciple of the original swiss chef, but he developed his his own personality mixing some peruvian ideas to the restaurant's food. I had to congratulate the chef for that dish that was just perfect for that night.

Reference:

Lo prob� en La Tienedecita Blanca / I tried at La Tiendecita Blanca (Lima)

Prep:

10'-15' aprox

Servings:

1

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Submitted by:

Victor

Ingredients

Recipe for 01 person:

1/2

cup of leche de tigre

units of boiled or canned asparagus

1/2

flail boiled corn

quenelas of sunny boiled yellow sweet potato

1/2

sp of brunoise de rocoto

Directions

In a big flat dish pour the "Leche de Tigre", put the asparagus in a counter clock way, at the center put the corn, the sweet potato quenelas must be distributed as in North, South, East & West way. Decorate with the brunoise de rocoto. Cold serve. Perfect for summer.

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Leche de Tigre (Tiger Milk): 50 gr. of white fish (sole), 1 tsp of onion juice, 1/4 tsp of garlic juice, 1/2 tsp of celery juice, 1 dash of peruvian yellow chilli, 90 ml of peruvian lemon juice, 1 dash of salt at taste.

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