Cebiche with saffron

Carmencita · Videorecipes · Cebiche with saffron

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This recipe is not only a way to eat fish, but also a dish that will surprise you with each spoonful for the fusion of so many flavours, colours and textures.

And the distinctive touch? The subtle floral aroma that only our Salt with saffron grinder can give.

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Cost

7

euros

Rations

2

people

Preparation

30

minutes

Cooking

minutes

Difficulty

Low

Ingredients

croaker

1 glass fish broth

1/2 spring onion

3 files

2 tablespoons Carmencita Coriander leaves

2 Carmencita Cayenne chili pepper

1/2 handle

Carmencita Salt & saffron

1/2 purple onion

Sweet corn

Fried corn

Shoots

Preparation

Clean the sea bass and cut the loins into small cubes.
For the leche de tigre, blend the fish broth, spring onion, lime juice, coriander, chillies, mango and saffron salt in a blender.
Mix the already prepared leche de tigre with the fish and let it cook for 5 minutes until the fish begins to change color.
Strain all the leche de tigre well and reserve it.
Plate with the corn, the red onion and the sprouts.
Finish the dish by adding the leche de tigre.

Buy products for this recipe

Coriander leaves

Cayenne chilli

Salt and saffron

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