Ingredients
• Salmon clean
• Rocoto tigers milk
• Coconut tigers milk
• Yuca crisps black
• Achiote oil
• Flaky salt
• Edible flowers
• Bronze fennel

Method
1 Clean and remove skin,blood and darker parts
2 Wrap with cling fil !!blast chill and store in the frezer.
3 Make rocoto and coconut tigers milk as per recipe
4 Store in the squeeze bottle and store in the fridge with ice .
5 Peel yuca root with peeler as thin as posible and store .
6 Don’t wash. paint with squid ink and fry at 140 dgs
7 Dry the excess of oil

Recipe courtesy of Virgilio Martínez Véliz