Elaboration
Tiger's milk
Blend all the ingredients in a Thermomix, strain and keep cold.
Avocado cream
Blend in a Thermomix, season with salt, set aside cold.
Avocado cream
Blend in a Thermomix, season with salt, set aside cold.
Sweet potato cream
Roast the sweet potatoes wrapped in foil at 375° F for 1 hour. Peel and puree in a Thermomix, add the teriyaki, mix well and set aside.
Chicha morada
Combine all the ingredients and boil for 30 minutes, leave to cool in the refrigerator, once cooled, strain and keep cold. Taste and rectify.
Rocoto paste
Peel the rocoto and remove the seeds from inside. Blanch in cold water 3 times. Blend in a Thermomix and strain through a fine strainer, reserve in the refrigerator. Plate to taste.
Ingredients
Tiger's milk
- 150 ml lime juice
- 10 g garlic blenderized
- 5 g celery blenderized
- 20 g lime chili paste
- 2 g salt
- 1 g black pepper
- 1 g fermented garlic
- 100 ml fish stock
- 3 cubes of ice
Avocado cream
- 120 g avocado
- 10 ml lime juice
- 10 g cilantro
- Salt
Sweet potato cream
- 1 kg sweet potatoes
- 150 ml teriyaki
Chicha morada
- 1 kg purple maize
- 300 g pineapple peel
- 10 g star anise with a little sugar for acidity
- 15 g cinnamon
- 40 g orange peel
- Sugar
Rocoto paste
- 1 kg fresh rocoto
Garnishes
- Thin slices of Balfegó Bluefin belly tuna
- Cilantro
- Red onion in julienne strips
- Kasuobushi
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