Recipe
Fish Stock 1 º Place all the ingredients in a low heat and allow to rinse for at least 1 - 2 hours "Leche de Tigre" 2 º Add in a glass, lime juice and fish stock in equal proportion Salmon Ceviche 3 º Cut the salmon (without skin and without pimples) to the cubes. 4 º Place in a bowl the raw salmon, grated ginger, the rolled purple onion and the chili cut into the cubes. Add the "Leche de Tigre". 6 Temper with a flower of salt and a strand of olive oil. 7 º Add the mango to the cubes and the fried corn. 8 º Serve with coriander leaves chopped coarsely.