The sashimi, this Japanese delicacy served on a bed of lettuce with a touch of Caribbean tradition, also using pieces of pineapple as an accompanying element.
I wanted to unite this dish of Japanese tradition with that of Peru, using ceviche, seeking to merge these two experiences of eating fish.
The ceviche is made from parrot fish, lemon juice, onion, tomato, cilantro and ajito dehydrated foodito. This last touch in the seasoning of the dried dehydrated chili, I tell you that it gave an excellent result very peculiar in the experiment of fusing traditions, aromas, flavors, colors and texture.
With a magic touch of Ají Jobito dehydrated ...
@rasanthony
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I always wait for your visit.