Ingredients

  • 600 g of white fish, cut in 1-½-cm cubes
  • 1 avocado, cut in small cubes
  • 1 red onion – in slices
  • 16 blueberries
  • 1 hot pepper (rocoto) - in small cubes
  • 2 tablespoons of aji amarillo (yellow chili) paste
  • 2 tablespoons of cilantro - finely chopped
  • 1 sweet potato – cut into small cubes
  • Sea salt

Leche de Tigre:

  • 1/2 cup of cilantro leaves - coarsely chopped
  • Juice of eight lemons
  • 1/2 teaspoonful of salt
  • 2 teaspoons of pepper paste

Preparation

  • 1Leche de Tigre: In a bowl, mix ginger, garlic, cilantro and lemon juice. Marinate for five minutes. Strain into another bowl and save the juice. Add salt and pepper paste; mix everything and set aside.
  • 2Add onion and fish to Leche de Tigre; mix and add blueberries, sweet potatoes, avocados, yellow pepper paste, hot pepper and cilantro. Taste and adjust the seasoning. Serve.

Recipe information

  • Level of Difficulty: Low
  • Preparation Time: 15 min.
  • Servings: 8.
  • Chef Martín Morales

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