rfoodies

Steak Cleaning: Make sure that the cabrilla fillet is well cleaned, without scales and with the skin intact. With the help of a clamp, remove any spines you may have.
The “Jaladito” Cut: With a very sharp knife, cut the fillet into thin slices, at an angle similar to that of sashimi or tiradito. The technique consists of cutting in such a way that the meat is “pulled”, leaving each sheet to keep a piece of skin on one of its edges.
Plating and Cooling: Place the fish slices, side by side, on a flat, cold plate. Season the fish directly with a pinch of salt. Take the dish to the refrigerator to maintain freshness and temperature while the sauce is being prepared.

This is a Northern-style Ceviche, characterized by its simplicity, freshness and preparation on the spot. Unlike other ceviches that may use a pre-prepared “tiger's milk” base, this version is built directly into the bowl, creating the juice instantly.

The dish consists of fresh fish cubes, julienne red onion, chili pepper and a special cilantro called “male cilantro”. The secret of its freshness lies in the preparation method: ice is added directly to the mixture and the lemon juice is squeezed onto it, cooling everything instantly and creating a vibrant and pure tiger's milk. It is served with the classic garnishes of corn, sweet potato and lettuce, resulting in a clean, powerful and textured dish.