Ceviche of corvina with tiger’s milk of olive jus

Name: Ceviche of corvina with tiger’s milk of olive jus
Ingredients: 100 g Olive juice chipotle Caviaroli; 20 g Fresh ginger; 20 g Red onions; 10 g Coriander; 20 g Celery stalk; 250 g Lime juice; 20 g Aji amarillo paste; 10 g Fine salt; 50 g Corn; 450 g Corvina; 50 g Roasted corn; 30 g Onions; Coriander leaves; Salt; Tiger's milk

Ceviche of corvina with tiger’s milk made from olive jus with chipotle, a dried and smoked red pepper.

The olive jus from Caviaroli is made from the Gardal olive. These are put through a juice extractor, leaving only the 'jus'. Deliciously pure in flavor or enriched with chipotle or piparra (green peppers). Extremely versatile for use with bread, in dressings, in sauces, or as here in a dish.

Ingredients

100gOlive juice chipotle Caviaroli

20gFresh ginger

20gRed onions

10gCoriander

20gCelery stalk

250gLime juice

20gAji amarillo paste

10gFine salt

50gCorn

450gCorvina

50gRoasted corn

30gOnions

Coriander leaves

Salt

Tiger's milk

Preparation

Mix the ingredients and store in the fridge.

Pour the corn into a pan and add oil until they are well coated, but not excessively.
Put a lid on the pan and heat the oil over medium heat.
When the corn pops, remove from the pan and place on a sheet of kitchen paper to drain.
Add salt while the corn is still warm and store covered.

Cut the cleaned corvina into 2 cm cubes and place them in the tiger's milk.
Plate the ceviche.
Cut the onion into fine julienne strips.
Finish with the roasted corn, julienne onion, coriander leaves, and season with salt.