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| CEVICHE PERUANO |
| YIelds: 6 servings |
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| Ingredients: Ceviche |
2 1/2 C sea bass, julienne 1”x1/4”
1 1/2 C + 1 C fresh lime juice
2 Q water
2 T salt
2 T garlic puree
1/2 t white pepper
8 oz 26/30 shrimp, peeled and deveined, cut in half
2 1/2 C calamari, julienne 1”x1/4”
1 C fresh lime juice
1/4 C Peruvian yellow chile sauce*
6 banana leaf triangles
3/8 C red onions, julienne 1”x1/4”
1 fresh jalapeño, seeded, sliced thin
3/8 C roasted corn kernels
3 T red bell peppers, diced 1/8”
tri-color tortilla chips
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| To finish |
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Place a banana leaf in the center of each large flat bowl.
Top banana leaves with equal portions of ceviche, onions,
jalapeños and
roasted corn and ladle with aji broth.
Garnish with diced red peppers.
Serve immediately with tortilla chips.
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| METHOD |
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Place sea bass and 1/2 cup lime juice in a large bowl, cover,
refrigerate and marinate approximately 2 hours.
Rinse sea bass with cold water after marinating.
Place water, salt, garlic puree and white pepper in stockpot and bring to a boil.
Add shrimp and calamari and blanch 1 minute. Do not overcook. Strain and cool immediately. Save broth for next step.
Place 2 cups broth, 1 cup lime juice and Peruvian yellow chile sauce
in a large bowl and mix well to make aji broth.
Transfer 3/4 cup aji broth to a bowl, add sea bass, shrimp and
calamari and mix thoroughly.
Cover the bowl and refrigerate until ready to serve. Refrigerate remaining aji broth to use for garnishing.
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| Also known as aji amarillo sauce. Available at Peruvian or Latin
grocery stores. |
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