Ingredients
- 1 pound of raw white fish (sushi grade)
- 1/2 cup lemon juice
- 1 ripe mango
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon pisco, optional
- 1 ripe avocado
- finely chopped cilantro for garnish
Instructions
- Thaw fish, ideally when still very cold, cut into thin slices. Keep refrigerated.
- Peel the mango and place half of the pulp in the blender. For the other half, chop into small cubes.
- Blend soy sauce, pisco, sugar, and lemon juice. Blend them until a sauce forms. Taste and adjust the seasoning.
- Chop the avocado into small cubes.
- On a large serving plate, place the sliced fish, barely overlapping each other.
- Place the sauce gently around, covering the fish slightly at the edges.
- Place the chopped mango and avocado in the center of the fish and garnish with cilantro. Serve.
- Prep Time: 20 minutes
- Category: Appetizer
- Method: Raw
- Cuisine: Peruvian