ceviche, black bean corn salsa, tortilla chips, cucumber, lime and tajin

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Prep Time: 30

Cook Time: 30

Total Time: 1

Course: Snack

Servings: 1

Ingredients

2 oz cucumbers peeled, sliced thinly
1/8 tsp Tajin seasoning
1 each lime wedge
14 each favorite tortilla chips

Corn and Black Bean Salad

2 Tbsp corn
1/8 tsp canola oil
1/8 oz cilantro fresh, chopped
¼ each jalapeno peppers fresh, chopped
¼ cup black beans canned, drained, rinsed
¼ each lime
1/4 each red bell pepper
1/8 tsp kosher salt
1/8 tsp ground black pepper
1/8 oz green onions

Peruvian Ceviche

3 Tbsp red onions sliced ¼” thick
¼ tsp minced garlic
½ tsp cilantro fresh, chopped
½ each corn on the cob husk removed
2 oz sweet potato peeled
5 oz fresh founder 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 cilantro sprigs

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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.

Nutrition

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