• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 4
    OK

    Sustainable Cebiche

    Sustainable Cebiche takes the flavors of the classic and translates them to an incredibly flavorful and colorful vegetarian dish with sweet potatoes, artichoke leche de tigre and crisp ried choclo cookies.


    Ingredients
    Sustainable Cebiche
    500
    grams sweet potatoes, cubed and baked
    1
    bunch radish, thinly sliced
    500
    grams mushroom, cleaned
    1
    avocado, cubed
    500
    gram red onion, thinly sliced
    200
    gram choclo, cooked
    *
    salt to taste
    *
    black pepper to taste
    500
    grams artichoke leche de tigre
    *
    Olive Oil
    Garnish
    *
    micro cilantro
    *
    celery leaves
    3
    choclo cookies, per person
    100
    cancha, fried and salted
    1
    aji limo pepper, fine julienne
    Chalaca
    100
    grams scallions
    30
    grams celery
    50
    grams red onion
    *
    cilantro
    *
    aji limo pepper, fine julienne
    *
    salt
    30
    milliliters lime juice
    Artichoke Leche de Tigre
    5
    artichokes
    50
    grams white onion
    50
    grams garlic
    300
    milliliters olive oil
    100
    milliliters lime juice
    50
    grams celery
    100
    grams ice
    1
    aji limo pepper, fine julienne
    *
    cilantro
    30
    grams red onion
    20
    grams salt
    1
    cup
    Olive Oil
    Choclo Cookies
    500
    grams fresh corn
    120
    grams flour
    2
    eggs
    10
    grams sugar
    5
    grams salt
    *
    canola oil for frying
    Directions
    In a bowl add sweet potato cubes, radish, mushroom, avocado, red onion and choclo. Season with salt and pepper. Add chalaca and mix. Incorpórate half of the leche de tigre and mix, check flavor. In serving bowl add a base of leche de tigre and your veggie mixture on top of that. Finish by garnishing with micro cilantro, celery leaves, choclo cookies, cancha and julienned aji limo.
    For chalaca: Chop scallions, celery, onion, cilantro and aji limo in fine brunoise. Place all chopped ingredients in a bowl. Add salt and lime juice, then reserve in refrigerator.
    For Artichoke Leche de Tigre: Peel artichokes and place them in wáter with vinegar. Then cut in cubes and reserve. Clean garlic and reserve. In and sauce pot add the artichokes, onion, garlic and oil. In low heat, allow garlic, onion and artichokes to confit slowly until ingredients are tender. When tender remove from heat and allow to cool. Place cool ingredients in blender and blend to get a smoth puree. In a blender place the puree of artichokes add lime juice, celery, ice, aji limo, cilantro, red onion, salt and pepper and blend once more. Run through fine strainer and reserve in refrigerator.
    For choclo cookies: Blend fresh corn with water until completely smooth, then reserve. Add flour, eggs, sugar and salt. Place mixture in a sheet tray lined with wax paper. Place in 120 degree oven for 20 minutes ( oven should be at 30% dry heat). Remove from oven and allow to cool. Once cooled remove the wax papper and cut with ring mold or squares. Fry in oil until crunchy, then remove from oil onto paper towels to drain and keep warm before serving

    The base number of servings for this recipe is 4
    OK

    Categories 

    Family-friendlyFish

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