{"id":24013,"date":"2024-02-22T16:54:51","date_gmt":"2024-02-22T15:54:51","guid":{"rendered":"https:\/\/bud.nl\/?post_type=avada_portfolio&p=24013"},"modified":"2024-02-22T16:55:12","modified_gmt":"2024-02-22T15:55:12","slug":"ceviche-colorado","status":"publish","type":"avada_portfolio","link":"https:\/\/bud.nl\/en\/recept\/ceviche-colorado\/","title":{"rendered":"Ceviche Colorado!"},"content":{"rendered":"

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4 persons<\/span>
\n1 hour<\/span><\/p>\n<\/div>

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Leche de Tigre<\/strong>
\nJuice of 1 grapefruit
\nJuice of 1 orange
\nJuice of 2 lemons
\n3 tsp. Aji Amarillo paste
\n5 slices of ginger
\n1 clove of garlic (1finely chopped)
\nA few sprigs of fresh coriander<\/span><\/span><\/span><\/p>\n


\nCeviche<\/strong>
\n300g sea bass (cut into cubes)
\n240 ml Leche de Tigre
\n1 watermelon radish (cut into thin slices)
\n1 Aji Amarillo (in rings)
\n1 spring onion (in rings)
\nCoriander leaves
\nMint leaves
\nPomegranate seeds
\nCoconut milk
\nSalt and pepper
\nTortilla chips<\/span><\/span><\/span><\/p>\n<\/div>

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Ceviche Colorado!<\/h1><\/div>
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Leche de Tigre<\/strong>
\nCombine all ingredients in a preserving jar. Place in the refrigerator until ready to use. With this base you can make the ceviche below.<\/p>\n

Ceviche<\/strong>
\nPour the leche de tigre over the sea bass cubes and mix well. Let this covered marinate in the refrigerator for about 30 minutes, so that the fish can ‘cook’ in the sour leche de tigre. Scoup the ceviche in the bowls and divide the watermelon radish slices, Aji Amarillo rings, spring onion rings, coriander and mint leaves and the pomegranate seeds on top. Pour some leftover leche de tigre over it and add some coconut milk. Serve with tortilla chips.<\/p>\n<\/div>

\"Leche<\/span><\/div>
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\u2014<\/strong> FRUIT<\/span><\/h4>\n<\/div>

Pomegranate<\/span><\/h3>\n

The pomegranate looks like a large, pinkish-red apple with a leathery skin. When you break or cut the pomegranate, you will see the countless red seeds. These seeds taste sweet and slightly sour and have a wonderful crunchy bite. They are therefore often used as a topping for yogurt and salads.<\/span><\/p>\n<\/div>

READ MORE<\/span><\/a><\/div>
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\u2014<\/strong> VEGETABLES\u2014<\/strong> PEPPERS<\/span><\/h4>\n<\/div>

Aji Amarillo<\/span><\/h3>\n

The Aji Amarillo is an orange, fruity and aromatic chili pepper from Peru, which is similar in taste to paprika or a madame jaenette, but a lot less spicy. The Peruvian aji (chili peppers) along with onion and garlic are an integral part of the \u201choly-trinity\u201d of the Peruvian cuisine.<\/span><\/p>\n<\/div>

READ MORE<\/span><\/a><\/div>
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\u2014<\/strong> VEGETABLES\u2014<\/strong> ROOTS AND TUBERS<\/span><\/h4>\n<\/div>

Coloured radish<\/span><\/h3>\n

Colored radish is native to China and is 5 centimeters bigger than the regular radish. The radish is white on the outside, but on the inside it can be red, blue, green, pink or pink-green. The pink-green variety is also called watermelon radish.<\/span><\/p>\n<\/div>

READ MORE<\/span><\/a><\/div>
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More recipes<\/h3>\n<\/div>
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