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Peruvian Ceviche of Corvina with Orange-Scented Yam and Choclo Corn

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Chef Perry Pollaci of Castaway restaurant is making a delicious and colorful seafood dish.
Ingredients

Ingredients for Ceviche

  • 1.5# corvina, cut to ¼ inch
  • 2 cup lime juice
  • 1 tbsp aji Amarillo
  • 1 tbsp aji rocotto
  • 1/4 cupred onion, sliced
  • 1.5 tbsp. cilantro, chopped (salt & pepper TT, fresh lime juice TT)

Directions for Sweet Potato

  • 1 ea large sweet potato, peeled and diced
  • 1 ea cinnamon
  • 4 cup orange juice

Ingredients for Choclo Corn

  • 1 cup choclo corn (hominy)
  • 1 pc star anise
  • 1 tbsp. sugar

Peruvian Ceviche - Home & Family

Directions for Ceviche

1. Combine corvina and lime juice in a cambro for 1 hour. Careful to not marinate it too long. 2. It will over cook. Strain lime juice from corvina. Add rest of ingredients and mix well.

Directions for Sweet Potato

1. Place all ingredients in small rondo and bring to a boil. Reduce to a simmer and cook until barely tender (12 minutes).
2. Remove from heat and cool with liquid immediately.

Directions for Choclo Corn

1. Place all ingredients in pot and bring to a boil. Reduce heat to simmer for 15 minutes. Cool

Directions for Plating

1. Prep ceviche ingredients, set aside
2. Prep sweet potato ingredients, set aside
3. Prep choclo corn ingredients, set aside
4. Add ceviche and sweet potato mixes together and mix well.
5. Taste the ceviche and add additional salt if needed
6. Place crushed ice into large round glass bowl
7. Using a slotted spoon, place ceviche mix into glass cone serving bowl and place into round glass bowl.
8. Top ceviche with choclo corn and micro greens
9. Serve immediately.

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