cebiche clasico

4 servings

First, prep the leche de tigre (tiger’s milk) – cebiche seasoning

Ingredients
6‐8 Key Limes (8 oz.) – freshly squeezed
200 grams Halibut filet
1 Garlic clove
12 oz. Fish Stock
1/2 Habanero Chili
1 Sprig Cilantro
1 Celery stalk
1 Cup Ice
1 Medium White Onion
Salt for taste

Direction
Blend all the ingredients in a blender. Strain juice. Set aside

CEBICHE CLASICO
Ingredients
California Halibut filet (28.20 oz.)
1/2 Habanero Chili (finely diced)
1 oz. Cooked Yam
1.40 oz. Peruvian Corn
1.20 oz. Red Onion – Julienne
1 Sprig Cilantro

Directions
1. Chop Halibut into cubes (2 cm each) place in a bowl
2. Add salt, habanero chili and cubes of ice
3. Add the leche de tigre and stir
4. Let it set for 30 seconds and remove the ice cubes
5. Add onion chopped julien
6. Place cebiche on a plate, garnish with onion, corn , Cilantro and Yams