ingredients
all
2 lbs yam
sweet potato and purple sweet potato works too!
2 lbs assorted seafood (squid, shrimp, scallops)
cut into appropriate sizes
1 red onion
1 red bell pepper
1 bn cilantro
stems and leaves
1/2 cup orange juice
1/2 cup lemon juice
1 tbsp ginger
microplaned
1/4 cup clam juice
2 tbsp aji amarillo paste
1 tsp ground turmeric
2 tbsp olive oil
Salt and pepper
1 bag cancha or chulpe corn
15 oz
2 tbsp neutral oil
Salt
For the Ceviche
1
Depending on the size of your sweet potato, you can either boil it whole or cut it into very big hunks. Boil it until just fork tender, about 10-20 minutes depending on how big each chunk is. Set aside and let it cool.
2
In a large pot of salted boiling water, blanch your seafood until just cooked through – cooking times will depend on the size of the food. Using a slotted spoon or spider, remove the cooked seafood into an ice bath. Remove from ice bath and keep chilled.
3
In a large bowl, mix all of the seafood with the rest of the ingredients (except the sweet potato and cancha corn). Let the flavors marinate for 30 minutes. Gently fold in the sweet potatoes before serving or you can use it as garnish instead. While you wait, prepare the cancha corn!
For the Cancha
4
Heat the oil in a large, heavy bottomed skillet or frying pan over med-high. Add dried corn and cover with lid. Reduce heat to medium.
5
Once you hear the kernels begin to pop, hang tight to the lid and shake the pan. Keep it moving so the kernels at the bottom of the pan won’t burn. Cook until the kernels have stopped popping and are golden brown, about 5-8 minutes.
6
Drain on a sheet pan lined with paper towels to absorb the oil. Season with salt and any other spices that you like. Optional Additions: chili powder, smoky paprika, cumin… chef’s choice!
To Serve
7
Divide ceviche into rocks glasses with appropriate garnishes and serve with a spoon. Garnish with chopped cilantro, sweet potato and toasted cancha corn.
8
Be sure to include some “leche de tigre” (ceviche nectar) with each portion!