Gabriela Pedrotti 2020-12-09 11:24:05

By being identified with local products, I am excited to know that our country produces the best fish on the market. Its texture and versatility for various cooking techniques make the Cobia a product without comparison. Since I use it in my Restaurant, I’ve been receiving compliments from my diners such as: “the best fish I’ve ever tasted.” Chef Hernan Correa

• For Tiger’s Milk

-100 gr. Chopped celery

-100 gr. White onion

-2 Cloves of garlic, peeled

-3 gr. Fresh ginger

-100 gr. Coriander stem

-4 gr. Sweet peppers

-2 Units of burned and peeled Chili cut in slices.

-Juice of 1 kg of Lemons

-Fresh Passion Fruit juice

-200 gr. Ice

-30 gr. Portions of Cobia

• Blend celery, onion, garlic, and ginger with 200 ml of water, add cilantro and chili pepper. Refrigerate for 1 hour and strain.

• Mix the chili with olive oil and salt, burn on the grill, peel, remove the seeds and clean.

• Blend the mixture with lemon juice, ice, salt, portions of cobia. Strain the liquid through a colander and refrigerate.

• For the Fish

-3 Oz Cobia in cubes

-Red Onion in julienne

-Roasted garlic

-Olive oil

-Fresh coriander leaves

-Green banana chips

-Sweet potato puree

• In a bowl, mix the olive oil with the fish. Put roasted garlic and salt. Add 2 oz of Tiger’s milk and let it rest in the refrigerator for 10 minutes to cook.

• Prepare the mashed potatoes and banana chips.

• Remove the fish from the refrigerator, add white onion, mix and add salt to taste.

• In the bottom of the dish placed the mashed potatoes, the ceviche on top and pour tiger milk around. Decorate with coriander leaves and place the banana chips around.