ceviche, black bean corn salsa, tortilla chips, cucumber, lime and tajin
Course Snack
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 1
Calories 260kcal
Author Kerry Rose
Ingredients
2ozcucumberspeeled, sliced thinly
1/8tspTajin seasoning
1eachlime wedge
14eachfavorite tortilla chips
Corn and Black Bean Salad
2Tbspcorn
1/8tspcanola oil
1/8ozcilantrofresh, chopped
¼eachjalapeno peppersfresh, chopped
¼cupblack beanscanned, drained, rinsed
¼eachlime
1/4eachred bell pepper
1/8tspkosher salt
1/8 tspground black pepper
1/8ozgreen onions
Peruvian Ceviche
3Tbspred onionssliced ¼” thick
¼tspminced garlic
½tspcilantrofresh, chopped
½eachcorn on the cobhusk removed
2ozsweet potatopeeled
5ozfresh founder fillet sushi grade
1Tbspfresh lime juice
¾ozaji amarilloyellow hot pepper puree
¼tspkosher salt
¼tspground black pepper
¾tspground cumin
1/8ozcilantro sprigs
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
Notes
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.