{"id":2923,"date":"2022-09-12T23:03:22","date_gmt":"2022-09-12T23:03:22","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=2923"},"modified":"2023-04-17T18:23:11","modified_gmt":"2023-04-17T18:23:11","slug":"ceviche-clasico","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/ceviche-clasico\/","title":{"rendered":"Ceviche cl\u00e1sico"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"","protected":false},"author":9,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"class_list":["post-2923","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Ceviche cl\u00e1sico.","url":"https:\/\/vimeo.com\/746243933","descripcion":"","preparacion":"Caldo de pescado:\r\nLimpiar las espinas de todo resto de sangre que pueda tener.\r\nLlevar a hervor todos los ingredientes durante 20 minutos, enfriar, colar y reservar.\r\n\r\n\r\nLeche de tigre:\r\n\r\nSe corta la cola de la corvina en dados peque\u00f1os y se coloca al ba\u00f1o mar\u00eda invertido. Picar todos los ingredientes en brunoisse, agregar sal, lima, remover y dejar reposar durante 2 minutos.\r\nagregar el caldo de pescado y triturar en la turmix durante 5 segundos. Colar y reservar.\r\n\r\n\r\nCeviche:\r\n\r\nHorneamos el boniato a 180 grados entre 30 y 40 minutos: Lo envolvemos en papel de plata con media cucharada de az\u00facar y aceite de oliva. Una vez cocinado se pelar\u00e1 y cortar\u00e1 en dados limpiaremos la corvina quit\u00e1ndole espinas y piel y la cortaremos en dados.\r\nSeguidamente la pondremos al ba\u00f1o mar\u00eda invertido y lo colocaremos en la nevera mientras se prepara la leche de tigre.\r\nPara preparar la corvina una vez se acabe de hacer la leche de tigre, le a\u00f1adiremos sal, aceite, aji en brunoisse, cebolla morada cortada en juliana, cilantro y lima.\r\nA\u00f1adir la leche de tigre\r\nEmplatar","ingredientes":"Ceviche:\r\nLeche de tigre base 150 gr\r\nCorvina 180 gr\r\nLima 1 cdta\r\nAji limo 1 cdta\r\ncilantro 2\/3 hojas\r\ncebolla morada en juliana 5 gr\r\nboniato 5 gr\r\nchoclo 5 gr\r\ncancha 5 gr\r\n\r\nLeche de tigre base:\r\n\r\nCaldo de pescado 1 lt\r\nCola de corvina 400 gr\r\nApio 50 gr\r\njengibre 20 gr\r\ncebolla morada 20 gr\r\najos 1 diente\r\naji limo 5 gr\r\nLima 400 gr\r\nSal\r\n\r\nCaldo de pescado:\r\n\r\nEspinas de corvina 1 kg\r\nApio 1 rama\r\ncilantro 1\/2 manojo\r\najo 2 dientes\r\njengibre 50 gr\r\nAgua 2 lt","utensilios":"Horno\r\nPapel Aluminio\r\nCuchillo grande\r\nCuchillo peque\u00f1o\r\n2 Bowl grande\r\nOlla\r\nTurmix\r\nColador\r\nTriturador\r\nCuchara","nombre_del_instructor":"Jaime Monz\u00f3n","imagen_instructor":"https:\/\/static.capabiliaserver.com\/frontend\/clients\/masterchef\/wp_dev\/wp-content\/uploads\/2022\/09\/816a3c93-jaime-monzon.jpg","producto":{"ID":2221,"post_author":"3","post_date":"2022-09-13 03:11:22","post_date_gmt":"2022-09-13 03:11:22","post_content":"contenido","post_title":"COCINA LATINOAMERICANA","post_excerpt":"Adentr\u00e9monos en la cocina mexicana y peruana.","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"cocina-latinoamericana","to_ping":"","pinged":"","post_modified":"2022-09-16 17:40:14","post_modified_gmt":"2022-09-16 17:40:14","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.escuelamasterchef.com\/?post_type=product&#038;p=2221","menu_order":0,"post_type":"product","post_mime_type":"","comment_count":"0","filter":"raw"}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - 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