Ceviche Norte

You need:

• 400 gm Filet of Sole, Sierra or Tilapia finely chopped
• 1/3 cup lemon juice
• 1/3 cup Habanero and Northern Olive with juice
• 1/3 cup Capers
• 1 teaspoon grain salt
• ½ cup finely chopped parsley
• 1.5 Tablespoons Olive Oil
• 6 to 8 small baby corns, grilled
• 2 radishes in thin slices
• 1 avocado in cubes
• 1/3 Banana Leaf to serve (optional)

1️-In a bowl mix fish, lemon juice, olives, capers and salt.
2 ️-Repose 20 minutes at room temperature or in the fridge.
3 ️-Before serving integrate olive oil and parsley.
4️-In an extended plate place banana leaf, ceviche, avocado, radishes, corn and a little more chopped parsley. Get out if necessary.
5 ️-Serve accompanied by crackers or toast.

And enjoy :)



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Recipe by Chef Olga Zambrano for Salsa Norte