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Pacific pomfret tiradito with physalis and leche de tigre

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Ingredients

  • 10.5 oz pacific pomfret fillet
  • 1/2 cup physalis
  • 1 tsp rocoto chili pepper

Leche de tigre:

  • 2 oz Pacific pomfret
  • 1/2 cup evaporated milk
  • 1/2 cup squeezed lemon juice
  • 2 tbsp celery, chopped
  • 1 tsp grated ginger
  • 1 tbsp coriander, minced
  • 1 cup ice

6 servings

Preparation

First, put all the ingredients for the leche de tigre in a blender. Blend until smooth.

For the tiradito, thinly slice the fish.

For the assembly, first put the leche de tigre, then scatter the fish slices, then physalis cut in halves, and rocoto.

(if you like, you may put some leche de tigre aside in small cups)

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