Tiradito de pescado amazónico: Palmiro Ocampo te enseña paso a paso l Arriba Mi Gente

Prepare the doncella fish by ensuring it is fresh and clean.

Cut the doncella fish into thicker fillets to maintain texture.

Heat oil until hot enough for frying the dehydrated tocto fish skin.

Fry the tocto fish skin until it inflates and becomes crispy.

Prepare the leche de tigre using lemon peels, cooking them multiple times in water, then blending with celery and a bit of sugar for sweetness.

Plate the dish by layering the creamy lemon peel puree, interspersing the doncella fish and avocado slices.

Season the fish with a bit of salt before plating.

Equipment Needed

Spice Level:

Dietary

Allergens