Ceviche Recipe from Chef Carlos Rubio
by Editorial Staff
Cooking shrimp and scallop ceviche in coconut milk according to the recipe of the chef Carlos Rubio.
Ingredients
- Peeled pink shrimp – 35 g
- Live scallop – 35 g
- Lime juice – 15 g
- Chili pepper – 2 g
- Celery – 2 g
- Onions – 2 g
- Tiger’s milk – 1 tbsp
- Coconut milk – 50 g
- Horseradish root – 1 g
- Cilantro – 0.5 g
- For decoration, we recommend using carrot and radish shavings, chili peppers, and microgreens
Directions
- We take the ice, refrigerate the dishes in which we will cook ceviche.
- Dice the pink shrimp and scallop.
- Add salt, pepper, lime juice, celery, onion, and chili.
- We start to marinate, do not forget that the most important thing is to keep the dish cold.
- Then pour tiger milk into the resulting mixture and rub the horseradish root.
- Tear some cilantro, pour coconut milk into the mixture.
- Let’s get started with the design.
- The dish is ready.
Enjoy your meal!
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