• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 1
    OK

    Snapper Ceviche with Aji Amarillo, Sweet Potato, & Cancha Corn

    This Snapper Ceviche with Aji Amarillo, Sweet Potato & Cancha Corn is a tribute to Peru and its beautiful diversities of cultures. It’s a fusion of Japanese and Peruvian flavors with aji amarillo, lime juice, and garlic, finished off with Japanese white soy sauce, adding umami to the dish.


    Ingredients
    For the Leche de Tigre
    2
    ounces
    lime juice, strained
    2
    ounces
    orange juice, strained
    1
    ounce
    white soy sauce
    1
    ounce
    diced aji amarillo, deseeded
    1/2
    garlic clove
    *
    pinch of sea salt, to taste
    For the Ceviche
    2 1/2
    ounces
    local snapper, sashimi sliced thin
    1
    ounce
    chopped jalapeño pepper
    1/2
    ounce
    shaved celery
    1
    ounce
    julienned red onion
    *
    pinch of cilantro
    1 1/2
    ounces
    ceviche sauce
    1
    ounce
    sweet potato, cooked and diced
    6
    pieces maiz cancha, fried fresh
    6
    pieces micro greens, cilantro/celery
    Directions
    Make the leche de tigre: combine all ingredients and puree into a smooth sauce.
    Make the ceviche: In a bowl, toss fish, jalapeño, celery, onions, cilantro, and leche de tigre together. Carefully mound fish high in the center of bowl.
    Garnish with pieces of sweet potato, maiz cancha (aka cancha corn), and micro greens.  

    The base number of servings for this recipe is 1
    OK

    Categories 

    Fish

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