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Red perch ceviche with sea buckthorn berry

This tangy and spicy aromatic leche de tigre is made from sea buckthorn berries to create an incredibly sophisticated ceviche. Red perch has a beautiful skin, which needs to be seared with a kitchen blowtorch to make it edible for a preparation like ceviche.

Makes 5kg of ceviche.

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Allergens and dietary requirements

  • Fish
  • Celery
  • Pescetarian

Ingredients

60
g
celery
40
g
spring onion
255
g
onion
400
g
aji amarillo
500
g
sea buckthorn berry juice
5
kg
red perch fillets, with skin
as needed
salt

Scale recipe

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