Octopus and Sea Carp Ceviche
by Editorial Staff
The Peruvian dish ceviche, unlike other folk Peruvian dishes, has been known here for a long time. To such an extent that it lost its original meaning, under the name of sitting in a restaurant, you can only use a sauce sour enough to suspect lime juice in the recipe. Meanwhile, a real ceviche has the basic characteristics that make it exactly what you need, and not a fantasy on the topic.
Ingredients
- Sea carp 40 g
- Boiled octopus 50 g
- Yellow mini potatoes 40 g
- Sun-dried tomatoes 20 g
- Fresh tarragon 3 g
- Olives 20 g
- Dressing with mirin and olive oil 20 g
- Pickled red onions
- Lemon segments
- Thyme, dried oregano
- Watercress
- Salt pepper
Directions
- Boil mini-potatoes in a peel, peel, cut in half.
- Salam the crucian carp fillet, sprinkle with thyme and oregano, and bake with potatoes under the grill salamander, at the end add the boiled octopus for 20 seconds (bring to room temperature).
- Stir fish and octopus with dressing before serving.
- Put on a plate, add sun-dried tomatoes, lemon segments, tarragon sprigs, olives, and pickled onions, garnish with watercress.
Enjoy your meal!
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