Peruvian Ceviche with Leche de Tiger

FOODISTA
21Ingredients
80Minutes
610Calories

Ingredients

US|METRIC
  • 1 cup Peruvian corn (cancha, toasted)
  • 1 teaspoon canola oil
  • salt (to taste)
  • 1 pound sweet potatoes (whole, skin on)
  • 1 cup corn kernels (frozen choclo, Peruvian)
  • 1/4 cup cilantro leaves
  • 2 pounds sea bass (or other white fish, trimmed and deboned, reserve scraps for leche de tigre)
  • sea salt (to taste)
  • 2 cups red onion (halved and thinly sliced, rinsed in cold water)
  • 2 habanero chiles (seeds and veins removed, julienned, use rubber gloves!)
  • 2 inches ginger (piece of, peeled, thinly sliced)
  • 4 garlic cloves (finely diced)
  • 4 celery stalks (peeled, finely diced)
  • 4 cups lime juice (freshly squeezed)
  • 1/4 cup sea bass (trimmings from)
  • 1 cup red onion (halved, heart removed, thinly sliced, rinsed in cold water)
  • fish (Dried bonito, flakes to taste)
  • 2 habanero chiles (seeds and veins removed, roughly chopped, use rubber gloves!)
  • 1/2 bunch cilantro stems (roughly chopped)
  • 1 teaspoon sea salt
  • sugar (to taste)
  • Add All to Shopping List
    Add to Meal Planner
    Made it

    Directions

    1. Preheat oven to 300°F. Evenly spread the cant on a baking sheet and bak for approximately 30 minutes. Place the cancha in a sauté pan and swirl over low heat until the kernels begin to pop. Cove with a lid and continue swirling. Remove from heat, add the canola oil, and continue to shake to evenly coat the cancha with oil. Season with salt to taste. Cool to room temperature.
    2. Place the sweet potatoes (skin on) in a saucepan; cover with water and season with salt. Bring the water to a boil and cook until soft. Place the sweet potatoes in an ice bath and remove the skin immediately; strain and refrigerate until ready to slice and serve. For the choclo, bring a saucepan with water to a boil; blanch the choclo for 30 seconds. Strain and cool and leave at room temperature to ensure the kernels do not discolor. Pick 1/4 cup cilantro leaves (no stems) and reserve.
    3. For the ceviche:
    View 5 More StepsDiscover more recipes from Foodista

    NutritionView More

    610Calories
    Sodium70% DV1690mg
    Fat12% DV8g
    Protein118% DV60g
    Carbs25% DV75g
    Fiber32% DV8g
    Calories610Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol115mg38%
    Sodium1690mg70%
    Potassium1920mg55%
    Protein60g118%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate75g25%
    Dietary Fiber8g32%
    Sugars25g50%
    Vitamin A360%
    Vitamin C260%
    Calcium40%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    PlanShop