Ceviche Caliente

Serves 1
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Directions

  1. 1Clean the mussels by removing the barbs.
  2. 2Clean the mussels by removing the barbs.
  3. 3Clean the mussels by removing the barbs.
  4. 4Chop the apio into pieces.
  5. 5Chop the apio into pieces.
  6. 6Chop the apio into pieces.
  7. 7Chop the white onion and some garlic.
  8. 8Chop the white onion and some garlic.
  9. 9Chop the white onion and some garlic.
  10. 10Chop the ginger and some habanero pepper.
  11. 11Chop the ginger and some habanero pepper.
  12. 12Chop the ginger and some habanero pepper.
  13. 13Separate the cilantro leaves.
  14. 14Separate the cilantro leaves.
  15. 15Separate the cilantro leaves.
  16. 16Mix apio, white onion, garlic, ginger, habanero pepper, cilantro leaves, hondashi and salt.
  17. 17Mix apio, white onion, garlic, ginger, habanero pepper, cilantro leaves, hondashi and salt.
  18. 18Mix apio, white onion, garlic, ginger, habanero pepper, cilantro leaves, hondashi and salt.
  19. 19Add the lime juice.
  20. 20Add the lime juice.
  21. 21Add the lime juice.
  22. 22Triturate the mix.
  23. 23Triturate the mix.
  24. 24Triturate the mix.
  25. 25Colate the mix.
  26. 26Colate the mix.
  27. 27Colate the mix.
  28. 28Add aji amarillo and ice to the liquid.
  29. 29Add aji amarillo and ice to the liquid.
  30. 30Add aji amarillo and ice to the liquid.
  31. 31Triturate again.
  32. 32Triturate again.
  33. 33Triturate again.
  34. 34Cook the noodles in hot boiling water for three minutes.
  35. 35Cook the noodles in hot boiling water for three minutes.
  36. 36Cook the noodles in hot boiling water for three minutes.
  37. 37Put some oil on the wok.
  38. 38Put some oil on the wok.
  39. 39Put some oil on the wok.
  40. 40Stir-fry the noddles.
  41. 41Stir-fry the noddles.
  42. 42Stir-fry the noddles.
  43. 43Add a little bit of soja.
  44. 44Add a little bit of soja.
  45. 45Add a little bit of soja.
  46. 46Put the noddles back into the bowl.
  47. 47Put the noddles back into the bowl.
  48. 48Put the noddles back into the bowl.
  49. 49Put some coconut milk in the wok.
  50. 50Put some coconut milk in the wok.
  51. 51Put some coconut milk in the wok.
  52. 52Add the leche de tigre.
  53. 53Add the leche de tigre.
  54. 54Add the leche de tigre.
  55. 55Add some mussel water.
  56. 56Add some mussel water.
  57. 57Add some mussel water.
  58. 58Serve the noodles and mussel in a bowl.
  59. 59Serve the noodles and mussel in a bowl.
  60. 60Serve the noodles and mussel in a bowl.
  61. 61Add the chilly panko.
  62. 62Add the chilly panko.
  63. 63Add the chilly panko.
  64. 64Add red onion and eneldo.
  65. 65Add red onion and eneldo.
  66. 66Add red onion and eneldo.

Ingredients

  • 500 ml zumo de lima
  • 500 ml zumo de lima
  • 500 ml zumo de lima
  • 125 g cebolla blanca
  • 125 g cebolla blanca
  • 125 g cebolla blanca
  • 30 g apio
  • 30 g apio
  • 30 g apio
  • 30 g ajo
  • 30 g ajo
  • 30 g ajo
  • 20 g jengibre
  • 20 g jengibre
  • 20 g jengibre
  • 100 g hielo
  • 100 g hielo
  • 100 g hielo
  • 35 g sal
  • 35 g sal
  • 35 g sal
  • 8 g cilantro hoja
  • 8 g cilantro hoja
  • 8 g cilantro hoja
  • 5 g hondashi
  • 5 g hondashi
  • 5 g hondashi
  • al gusto habanero
  • al gusto habanero
  • al gusto habanero
  • 400 g leche de coco
  • 400 g leche de coco
  • 400 g leche de coco
  • 450 g LDT base
  • 450 g LDT base
  • 450 g LDT base
  • 250 g pasta de ají amarillo
  • 250 g pasta de ají amarillo
  • 250 g pasta de ají amarillo
  • 100 ml agua de mejillones
  • 100 ml agua de mejillones
  • 100 ml agua de mejillones
  • 100 g panko
  • 100 g panko
  • 100 g panko
  • 25 g copos de chile
  • 25 g copos de chile
  • 25 g copos de chile
  • 1 cdita aceite de sésamo
  • 1 cdita aceite de sésamo
  • 1 cdita aceite de sésamo
  • 10-12 mejillones
  • 10-12 mejillones
  • 10-12 mejillones
  • 120 g tallarines cocidos
  • 120 g tallarines cocidos
  • 120 g tallarines cocidos
  • cebolla pluma
  • cebolla pluma
  • cebolla pluma
  • eneldo
  • eneldo
  • eneldo
  • en polvo lapsang
  • en polvo lapsang
  • en polvo lapsang

Equipment

wokknifecutting boardsinkcolanderspoonbowlspot

Tips

  • Make the leche de tigre base by triturating zumo de lima, cebolla blanca, apio, ajo, jengibre, hielo, sal, cilantro hoja, hondashi and habanero al gusto and then colating.
  • Make the LDT Ají amarillo + coco by reducing leche de coco, LDT base, pasta de ají amarillo and agua de mejillones. Colate and save it warm.
  • Make the chilli panko by toasting panko, copos de chile and aceite de sésamo in a hot wok without burning.