Tiger’s Milk Macerated Sweet Potato, Frozen “Pisco Sour”, Corn “Tuile”
Ceviche
2 16 ounces fillets of red snapper
20 limes
salt
1 red onion
1 cup pure olive oil
1 bunch cilantro
2 large sweet potatoes
Corn Tuile
1/2 cup melted butter
1/2 cup sugar
1 tablespoon salt
3 egg whites
3/4 cup corn meal
1 hand full chopped cilantro
Pisco Sour
6 ounces pisco
4 ounces simple syrup
2 ounces lime juice
1 big hand full ice
1 egg white
Ceviche: Cut snapper into about 1/2 inch cubes. Juice all limes and slice red onion as thin as possible. Cook sweet potatoes in simmering water so they don’t break.
Once cooked, peel them and cut into 1/2 inch cubes, set aside. Take all ingredients, except cilantro and potatoes, and marinade for 5 minutes. Then, take juice from
marinade and pour over sweet potatoes for 5 minutes. This marinade is called leche de tigre by Peruvians, witch means tiger’s milk. After marinated mix all
ingredients and place in bowl.
Corn Tuile: Mix butter with sugar and salt, add one egg at a time and stir in corn meal just until incorporated. Add cilantro and chill batter until cold. Spread a
thin amount on a silicone mat in circle shapes. Bake 350ºF until golden brown. Take out and let cool for about 30 seconds, then roll around a wooden spoon or a
wooden dowel to get tubular shape.
Pisco Sour: Place all ingredients in blender and blend until cool and foamy.
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