Next up on our Chef Series -- meet Ignacio -- A native of Argentina, Ignacio was born in the bustling city of Buenos Aires. Now the Executive Chef at Dining Concepts, Ignacio leads a team of exceptional chefs at Tango, Braza, and other major group restaurants and shares his South American roots and experiences with them.
He has cooked everywhere from Buenos Aires, New York, Chicago and now Hong Kong. He brings with him a wealth of international experience, specializing in the cuisine of his home country, South America and strong Spanish influences.
Love the latin flavors? Today he shares with us his recipe for Salmon Ceviche -- yum alert!
1 White Bone Fish
1 White Onion
1 Celery Stalk
100cc Lime Juice
Salt and Pepper
200gr Cut Salmon
80gr Red Onion Sliced
50gr Italian Parsley Cut
50gr Grilled Fresh Corn
30gr Cut Red Long Chilli
1pc American Lime
100cc Tiger Milk
Salt and Pepper
For Tiger Milk
- Boil in the water the clean bone fish with the onion, celery and garlic. Slow cook for 20mins. Once formed the broth, take out of the fire and add the coriander.
- Let cool the broth, and once cold, blend it in a mixer and filter so you just have the juice.
- Add lime juice and filter again. Add salt and pepper to taste.
For the Ceviche
"In a mix bowl, add the salmon, onion, grilled corn, red long chilli, a pinch of salt, lime juice, olive oil and tiger milk, mixed together until well combined."
"Add fresh coriander, salt and pepper to taste."
"Put on a plate and enjoy your Salmon Ceviche."
Want more from Chef Ignacio? Head on over to Tango at Elements for a true Argentinian steakhouse experience. You can expect plenty of delicious South American favorites, quality grass fed sustainable meats, indulgent desserts and innovative cocktails, all served on distressed timber tables with some awesome service.
Shop R008, 3/F, Rooftop Garden,
Civic Square, Elements,
1 Austin Road West,
Tsim Sha Tsui, Kowloon
+852 2780 1181