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Gastronomy

Ceviche Pisco Sour / Pisco Sour Ceviche

Average

Kindly offered to our readers by Chef Felix Picasso

Ingredients

50 grams of clams

50 grams small octopus, cooked and chopped small

50 grams shrimp (41-50 count), cooked and finely chopped

30 grams of minced red onions

5 grams cilantro leaves, minced

5 grams minced aji limo

10 ml lime juice

salt

white pepper

1 oz. pisco sour and pisco sour foam

Preparation

- Take the octopus, shrimp and clams and mix them each (separately) with the aji limo, onions, cilantro, salt, pepper and lime juice and put the mixtures in three shot glasses until they are approximately ¾ full.

- Blend the pisco sour mix until foamy and use it to top off each shot glass.

- Decorate each glass with 2 cilantro leaves.