Ceviche Clásico de Corvina

By Roberto Sihuay
1 h 1 raciones
Difficulty: 
Media

Ingredients

  • 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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