1 lime wedge
Tajin of chili powder
Juice of 3 limes
60ml orange juice
1 can of (Gallo) beer
2 cloves of garlic
1 chili pepper
500g shrimps
100g sugarsnaps (in diagonal slices)
4 tbsp Worcestershire sauce
400ml tomato juice
4 sprigs of coriander (finely chopped)
1 avocado (in small cubes)
Pepper and salt
Picosita 2.0
Rub the tim of 4 beer glasses with a lime wedge and then dip the rim in some Tajin or chili powder.
Prepare the leche de Tigre by mixing the lime juice, orange juice, beer, garlic, chili pepper, salt and pepper in a blender. Place the shrimp cook in the refrigerator for 30 minutes in the acids of the Leche de Tigre.
Add the Worcestershire sauce, tomate juice, avocado and coriander to the marinated ceviche and mix gently. Season with salt and pepper. Divide the marinated ceviche evenly among the beer glassed.
— VEGETABLES – BEANS
Sugar snaps
Sugar snaps are a mix between garden peas and mangetouts. This makes them taste sweeter than the mangetouts and that is where the name sugar snaps comes from. You can eat the sugar snap in once. The great thing about the sugar snaps is that they stay fresh and crunchy during preparation.
