Food Culture / Recipes

Seviche with Warm Batata


  • White Fish Fillet
  • Chili
  • Shallots
  • Sea Salt
  • Fresh Filtered Lemon
  • Lime Juice
  • Coriander Leaves
  • Piece of Warm Batata


  1. White fish fillet (sea bass or so), cut in pieces (size of your likening).
  2. Add chili (as hot as you like).
  3. Shallots (cut as you wish) and sea salt.
  4. Then mix with fresh filtered lemon and lime juice, add coriander leaves.
  5. Plate without too much juices and put aside piece of warm batata.
  6. You can use juices (in Peru they call it “leche de tigre”, tiger’s milk, and drink as energiser).

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