Today's dinner is being prepared. It is a fusion of Turkish and Peruvian cuisine.

The creamy green mix is a purslane-yoghurt dish (cold) that is a specialty in Turkey. Mu friend has purslane in her garden and I got yoghurt to show her this dish. It is purslane, yoghurt, a little olive oil, salt and some lime juice.

The main dish is the Ceviche, which is still in making. The sweet potatoes are still cooking. I will then make a sweet potato cream (mashed with a little liquid so becomes very creamy)

Once the Ceviche is "cooked" in lime juice, I'll drain it all and put all the like juice with the chilies, ginger, onion and garlic with 4-5 pieces of the cod and blend them together to make the Leche de Tigre.

I think this will be really good.

#Food #Ceviche