Balfegó, the only wild bluefin tuna company maintained with environmental sustainability certification See certificate
Traceability QR Code
Do you know the origin of Balfegó tuna?
You must insert the code to continue
#Recipe
Profile Image

Ceviche carretillero of Balfegó bluefin tuna belly

Recipe Image 156
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
#Recipe
Recipe Image 156
Profile Image

Ceviche carretillero of Balfegó bluefin tuna belly

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

Recipes that may interest you

Post thumbnail 357
#Recipe

Mendreska a la brasa con un fondo de manzanilla de mar y hierbas del litoral

Post thumbnail 558
#Recipe

Fabes con toro

Post thumbnail 544
#Recipe

Ventresca de atún a la brasa con picada cítrica de alcaparras y manzana, salsa ahumada de zanahoria y galanga

Post thumbnail 450
#Recipe

Shabu-shabu de ventresca de atún con sopa de miso