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Food Culture / Recipes

Seviche with Warm Batata

INGREDIENTS

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

METHOD

  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).

Gennady Jozefavichus About Author

Widely regarded as one of the premier voices in food and travel, he has visited approximately 140 countries and countless restaurants. He is a published author and has contributed to numerous publications including Conde Nast, Tatler, Vogue and GQ.