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

    Ceviche a la Brasa

    Not into raw fish? This ceviche is for you! Though in classic ceviche, the fish is "cooked" in a combination of acidic juices, in this recipe, the fish is lightly grilled with choclo (Peruvian corn). It gives those tangy ceviche flavors a smoky undertone. 


    Ingredients
    8
    ounces
    white fish such as mahi-mahi
    1
    clove garlic
    3
    tablespoons
    oil
    1
    corn leaf
    2
    Chinese onions
    *
    ahi amarillo paste
    1
    teaspoon
    Chopped Cilantro
    1
    chili pepper, diced
    1
    Peruvian corn cob, kernels removed
    *
    Salt and Pepper
    Directions
    Cut the raw fish and add salt, pepper, garlic, and oil and let sit it for 30 minutes.
    Grill the corn leaf and set aside. Dice onion and combine with fish and aji amarillo paste (to taste). Add cilantro, toss to combine, and let it grill for at least three minutes.
    Combine with remaining ingredients and serve immediately.

    The base number of servings for this recipe is 1
    OK

    Categories 

    Fish

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