Speciality: Traditional wild sea bass ceviche
Clean the sea bass and remove the bones, cut it into cubes and freeze. A tiger milk is then made with lime, ginger, coriander, fish stock, chilli pepper and garlic to accompany it. All the ingredients are blended and the sea bass tacos are macerated in this. The plating up is carried out by decorating with pickled onion, fried banana and toasted corn.
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