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A staple up and down South America, this Peruvian Ceviche spices things up with some unique ingredients. FULL RECIPE BELOW.
Check out our entire Peruvian Menu – https://www.youtube.com/watch?v=WFtHpGtk94I&list=PLX98sAmndWt3eAm_71oc2VutEp2jLNq9T&index=1
Shot and Directed by Eric Slatkin
Producer: Joanna Gryfe
Food Stylist: Sienna Degovia
Culinary Assistants: Hannah Canvasser & Caroline Hwang
AC: Dylan Neal
RECIPE: PERUVIAN CEVICHE
Serves 4
INGREDIENTS
1 jalapeno
1 clove garlic
2/3 cup freshly squeezed lime juice (Juice of 5 limes)
1 1/2 teaspoon Aji sauce
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/2 small red onion
1 pound fresh sea bass, skin removed
1 small sweet potato
1 ear corn, husked
2 tablespoon finely chopped cilantro
PROCESS
– Finely dice the jalapeno, removing ribs and seeds.
– Finely chop garlic.
– Combine the lime juice, jalapeno, aji sauce, garlic, olive oil, and salt in a large bowl and whisk together, set aside until ready to use.
– Thinly slice the onions into half moons.
– Add the red onion to a bowl; cube the fish into ¼ inch pieces and add to the bowl.
– Stir to combine. Cover with plastic wrap and marinate in the refrigerator for 30 minutes, until the fish turns opaque and firm.
– Peel and slice sweet potato into ¼ inch rounds.
– Cut corn into 2 inch round sections.
– Add sweet potatoes and corn to steamer basket set over 2 inches of water in a medium saucepan. Steam for 8 minutes, until just tender. —
– Remove and cool.
– Transfer the steamed vegetables and fish mixture to plate, top with fresh cilantro.