400g of diced sea bass fillet
150g of mango in 5mm cubes
1/2 of a red onion, in slices
1/2 of a chilli, chopped and with no seeds
1 tbsp of greater amberjack garum
2 cooked sweet potatoes, cut vertically
Tiger milk:
150ml lime juice
75ml coconut milk
10g salt
60g sliced onion
50g celery
80g diced fish (can use the shavings of the sea bass fillets)
80g ice
20g of chopped coriander
To finish:
Coriander leaves
Sliced chilli
Lime wedges
Start with tiger milk....
1 - Grind all ingredients except coriander into a kitchen robot and pass them through a strainer.
2 - Then add the coriander and rectify the seasonings. Coriander should not be crushed.
3 - Set aside in the fridge
For the ceviche...
1 - In a bowl start by adding and mixing well the fish cubes, mango, chilli, red onion and garum and wrap.
2 - Water with tiger's milk. Taste and see if you need to rectify seasonings.
To finish...
1 - In a deep dish start by placing the sweet potato and overlap the ceviche.
2 - Finish with coriander leaves, lime wedges and chilli.
