Ceviche Clásico de Corvina
By Roberto SihuayIngredients
- Sweet Potato Glaze
200g of sweet potato
peeled and sliced
80g sugar
150g orange juice
80g water
- Corn Corn
300g frozen baby corn
500g of water
50g sugar
30g lime juice
- Cooked cassava
400g of peeled yucca
800g water
- Plantain chip
2 units of green plantains
500g sunflower oil
- Cancha corn
300 grams of cancha corn
700g of sunflower oil
- Avocado
1 avocado
- Classic ceviche
150g of sea bass cubes
70g of leche de tigre
75g red onion cut into julienne strips
5g aji limo pepper cut in thin slices
2g finely chopped coriander
30g cancha corn
3g Salt
GLAZED SWEET POTATO
PREPARATION
Once the sweet potato has been cut, bring to boil with the other ingredients for about 20 minutes until tender, remove from heat and set aside.
CHOCLO CORN
PREPARATION
Place the corn in a saucepan with the water for about 10 to 15 minutes. Once the corn is tender, add the sugar and lime juice, stir and set aside.
COOKED YUCCA
PREPARATION
Remove the skin from the yucca cut it into pieces of uniform size and boil it in water until it is tender, once cooked remove from the water and set aside.
PLANTAIN CHIPS
PREPARATION
Remove the banana peel and with the help of a mandolin or a knife cut very thinly, fry immediately in abundant oil at 170 degrees, fry until crispy, remove and drain.
CORN CORN
PREPARATION
Heat the oil in a saucepan at 170 degrees, pour the corn, cover immediately, it will begin to brown and jump, be careful, when it stops jumping and has a golden color, remove immediately with the help of a skimmer and place in a bowl with absorbent paper.
AVOCADO
PREPARATION
In this case the avocado will only be used for the ceviche nikkei, buy one that is soft to use the same day, peel the skin, cut the avocado into wedges or pieces and eat immediately.
CLASSIC CEVICHE
PREPARATION
In a cold or refrigerated bowl pour the fish cubes, then the salt and stir, rub a piece of aji limo for aromatization, stir again and add the cilantro and leche de tigre, correct the salt if necessary, add the onion (previously rinsed in abundant water and let it drain), stir carefully and serve in a deep dish, accompany with corn and arrange slices of aji limo.
Roberto Sihuay
I am happy to belong to this great family because we have values in common and they are a great ally for our day to day.
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