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Psychedelic Ceviche

Psychedelic Ceviche is the name of the recipe we’re going to talk about in this article. It’s a light and flavorful dish that’s available at the best restaurants in the United States… Okay, maybe not, but it is served in one special restaurant in New York. It’s a simple dish to prepare and comes accompanied by an interesting effect. Here’s a list of ingredients that you’ll need:

  • One fillet of tilapia fish or any other kind of white fish.
  • A half glass of Suka (you can find this in Asian food shops, it’s vinegar made from sugar cane)
  • One glass of coconut milk.
  • One glass of calamansi juice (a sort of Philippine lemonade, you can use lime instead if you can’t get your hands on it)
  • A ladle of cannabis oil
  • A ladle of chopped garlic
  • A ladle of chopped purple onion
  • One bird eye chili cut in strips
  • Prepare mango or jalapeños for garnishCheviche psiquedelico

This recipe reflects Miguel Trinidad’s thinking perfectly; he is a cannabis connoisseur and an amazing cook, so he decided to combine both of his passions.

Miguel says that under the effects of cannabis he is able to mix and balance out the flavors, inventing or reinventing traditional recipes in an innovating way. He also meticulously chooses the strain that would go best with each dish when he makes them; he says that Hawaiian Kush has an incredible pineapple taste, and that it goes perfectly with grilled meats, making for a sweet and sour taste similar to Asian gastronomy.

He says that he brings cannabis’s effect into his recipes through butter and oil. He uses these things because they can easily absorb the cannabinoids, and depending on the kind of dish he wants to cook he’ll use one strain or another in different concentrations; not because of the effect, rather than the intensity of the taste. He almost always tries to get about 15mg of THC in his dishes, going for a noticeable and light effect without being too smooth for regular users or too hard for not so regular users.Cheviche psiquedelico

Anyway, back to our recipe! Once you’ve gotten your ingredients you’re ready to get started.

Start by cutting your fish into even square pieces, and put them in the bowl along with the vinegar. Let it marinate for about 15 minutes, and while it’s marinating you can take that time to mix the other ingredients together. Mix everything liquid together and then the chopped ingredients separately. After 15 minutes you’ll need to drain the vinegar out of the bowl and leave the fish in the fridge marinating in the mixture you just made. You can fry the vegetables at this stage, and after an hour remove the fish from the fridge and serve it with fried vegetables. Miguel recommends also frying eggplant up in little chip shapes to go along with it as an extra touch.Cheviche psiquedelico

Bon appétit!

Author: Fabio Inga

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Erik Collado

Con más de 10 años de experiencia en la industria del cannabis, sus experiencias y aprendizaje son la base del éxito de GB The Green Brand.

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