CEVICHE DE NAVAJA CON SPHERIKA HUEVAS DE TRUCHA

RAZOR CEVICHE WITH SPHERIKA TROUT ROE

INGREDIENTS:

  • 4 blades
  • 3 files
  • 1 jar of Spherika trout roe
  • A piece of rocoto without seeds
  • Purple Onion
  • Salt
  • Pepper
  • Cilantro

PREPARATION:

  1. Blanch the razors one by one for a couple of seconds in boiling water just to open the shell, remove the meat and cut into small pieces.
  2. In a bowl, marinate the razor clams with the lime juice, a piece of finely cut rocoto and the red onion cut into fine julienne strips, salt and pepper. It has to be about 15 min. Then add the very chopped coriander.
  3. Plate in the same shell as the razor clams and finish with some trout roe.

SERVINGS: 4

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