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fish ceviche, fried corn, pepper, coriander



Recipe for 4 persons


250 Gr
Blue marlin
25 Ml
Yuzu juice
25 Ml
Lime juice
25 Ml
Orange juice
20 Gr
30 Ml
Olive oil
1 Unit(s)
Jalapeno pepper
1 Bunch(es)
Fresh cilantro

Fried corn

8 Unit(s)
Baby corn
50 Gr
100 Gr
Ice water
1 Advanced knife
Baking powder
  • Salt and pepper

Preparation time: 45 min

  • Ceviche


    Finely chop the coriander. Cut the fish in small dice.


    In a bowl, whisk the yuzu, orange and lime juices. Add the salt, the pepper and the honey to taste. Mix to combine, add the finely chopped chilli, half the coriander and the diced fish. Add the oil and mix. Cover with cling film and let marinate for at least 30 minutes.

  • Fried corn

    In a bowl, whisk vigorously the flour, the cold water, the baking powder and some salt to taste. Keep it in the fridge.

    Put the corn in the flour, shake the excess and put in your tempura mix and fry immediately. Serve as a side to your ceviche that you drained to remove the excess moisture. Sprinkle the leftover coriander.

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