Lunch
Ceviche Negro con Caracol & Crispy Salsify Root
Raw white fish is cut into perfect cubes and cured in a complex ceviche marinade built on squid ink, fresh lime, and Peruvian yellow ají; finished with tender sautéed sea snail, toasted Andean corn, crispy salsify root chips, and a delicate chili oil. The result is a striking, almost savory ceviche with layered umami and textural sophistication.
520cal per serving
32gprotein
48gcarbs
18gfat
25min prep 35min cook 2serves
≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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