ceviche, black bean corn salsa, tortilla chips, cucumber, lime and tajin
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Servings: 1
Ingredients
- 2 oz cucumbers peeled, sliced thinly
- 1/8 tsp Tajin seasoning
- 1 each lime wedge
- 14 each tortilla chips
Corn and Black Bean Salad
- 2 Tbsp corn
- 1/8 tsp canola oil
- 1/8 oz fresh cilantro fresh, chopped
- ¼ each jalapeno peppers fresh, chopped
- ¼ cup black beans canned, drained, rinsed
- ¼ each lime
- 1/4 each red bell peppers
- 1/8 tsp kosher salt
- 1/8 tsp ground black pepper
- 1/8 oz green onion
Peruvian Ceviche
- 3 Tbsp red onion sliced ¼” thick
- ¼ tsp fresh garlic minced
- ½ tsp fresh cilantro fresh, chopped
- ½ each corn on the cob husk removed
- 2 oz sweet potato peeled
- 5 oz flounder fillet sushi grade
- 1 Tbsp fresh lime juice
- ¾ oz aji amarillo yellow hot pepper puree
- ¼ tsp kosher salt
- ¼ tsp ground black pepper
- ¾ tsp ground cumin
- 1/8 oz fresh cilantro
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Instructions
- Prepare individual recipes
- Season cucumber with tajin.
Corn and Black Bean Salad Instructions
- Toss corn with oil and roast in 375 F oven for 8-10 minutes, until golden in color. Chill.
- Dice red pepper, chop cilantro, julienne green onion and chop jalapeno. Combine all ingredients in bowl and toss to combine. Chill.
Peruvian Ceviche Instructions
- Rinse the fish under cold water, drain and pat dry. Dice fish into 1” cubes.
- Peel, cut red onions in half and thinly slice.
- Mince garlic.
- Chop cilantro fine.
- Remove husk from corn and cut in half.
- Peel sweet potatoes.
- To prepare sweet potato crisps, take a quarter of the sweet potatoes and using a peeler shave thin ribbons of sweet potato.
- In a preheated deep fat fryer, fry sweet potato ribbons until crisp. Drain excess oil and set aside for assembly.
- Add corn and remaining sweet potatoes to a pot and fill with water. Bring to a boil and cook corn and sweet potatoes just until tender, about 8 minutes.
- Remove from water and chill.
- Once chilled, cut corn off of the cob.
- Slice sweet potatoes into 1/4″ round slices.
- Set aside for assembly.
- In a bowl, toss together fish, 3/4 of the lime juice, aji amarillo, garlic, salt, pepper, cumin and chopped cilantro.
- Allow to marinate for 10 minutes.
- In another bowl toss sliced red onions with the remaining lime juice and marinate for 10 minutes.
To assemble one:
In a 4 compartment box place the following:
- 2 oz cucumber with 1 lime wedge
- 1/2 cup corn and bean salsa
- 3 oz ceviche
- 14 tortilla chips
Chef Tips
Sushi-grade fish and/or seafood must be used when preparing this
recipe. Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
recipe. Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Nutrition
Serving: 1box | Calories: 260kcal | Carbohydrates: 36g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Sodium: 560mg | Fiber: 8g
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