The “Cevigrill” is a signature creation, an unconventional ceviche that merges two worlds: the freshness and acidity of the ceviche with the intense smoky flavor of the grill. This dish uses pretty, a fish from the tuna family, valued for its quality, flavor and creamy texture.
The bonito cubes are sealed over very high heat on a grill for a few seconds to achieve a Maillard reaction on the outside, while the inside remains completely raw. Immediately, the hot fish is bathed with a Yellow pepper tiger milk, creating a shocking thermal shock. The dish ends with the smoky juices from the grill and the classic side dishes. The result is a unique ceviche, with the flavor profile of a grilled dish but with the soul and power of a traditional ceviche.
