This cold appetizer will impress all your guests. It is a light Peruvian dish that can be served throughout the year. The Seaweed Chips pair perfectly with the mild yellow chili and fresh sea bream.
Previous
Next
By Magna Carta
Share on facebook
Share on pinterest
For the yellow chilli:
1. Add in a mixer the yellow paste chilli, the onion, the lime juice, the sugar and the xantham gum.
2. Blend this until the mixture becomes homogenous. Then, strain the mixture and set it apart.
For the black beans:
1. Add in a pot the black beans and boil them for 35-40 minutes until they become soft. Get them strained and put them in a bowl.
2. Marinate them with season pepper - seaweed lemon, a little bit of lime juice, salt and pepper.
For the fish:
1. Place the fish on a plate and marinate with the vinegar, black salt and mirasol chili.
For the coriander oil:
1. Blanch the coriander and then remove the moisture by placing it in an absorbent paper.
2. Add the grape seed oil in the mixer along with the coriander, then use a sieve to get them strained.
3. Place the fish on a plate. Add the yellow chili, coriander oil, black beans and in the end the yuzu pearls, seaweed chips, crispy rice, some roots. Enjoy! ?
You need the following product to prepare this dish:
You can share your recipes with us via Instagram or Facebook, don't forget to use #greennachos!
To receive the latest recipes from Seamore subscribe to our Newsletter.
De Smaakspecialist
Luchtenburgseweg 2
4858 RJ Ulvenhout AC
076 565 6709
info@desmaakspecialist.nl