Peruvian Ceviche and Papa a la Huancaina
COOK
Faruk Ali darwish
Country
Peru
YIELDS
4 Servings
TOTAL TIME
45 mins
Ceviche Ingredients
1 pinch of pepper
1 kg of fish of your choice
1 onion cut into julienne strips
¼ cup chopped cilantro
1 chopped yellow chili
1 chopped limo chili (to decorate)
12 limes
1 parboiled sweet corn
1 parboiled sweet potato
1 bunch of lettuce leaves
Papa A la Huancaina Ingredients
4 medium potatoes
1 jar of evaporated milk
6 crakes
Oil
50g goat cheese
black olives
2 eggs
1 chill
lettuce leaves for decoration
Directions
Ceviche
Cut the fish into small cubes, place in a glass bowl and cover with cold water and 1 tablespoon of salt, cover and refrigerate while you prepare the onions and juice the limes. Rub the thin onion slices with 1/2 tablespoon of salt and rinse in cold water. Rinse the fish to remove the salt Place the cubes of fish, half of the sliced onions, and hot peppers in a glass bowl and pour the lime juice over the ingredients. Sprinkle with a little bit of salt. To minimize the acidity of the limes you can put a few ice cubes in the mix. Cover and refrigerate for about 5-15 minutes. Remove the cilantro sprigs and the hot peppers from the mix. Taste the fish ceviche and add additional salt if needed.
Use a spoon to place the ceviche in each serving bowl, add additional sliced onions to each bowl, sprinkle with finely chopped cilantro, and diced or sliced hot peppers. Serve immediately with your choice of sides and garnishes. Notes Soaking the fish in cold salt water helps it keep a firm texture. Rinsing the onions with salt and cold water helps remove their bitterness. Adding ice cubes to the cebiche mix helps neutralize the acidity of the limes – this is especially true for the South American limon sutil variety, but less needed for the Mexican limes found in the U.S
Papa A la Huancaina
Peel the chili, remove the center and its ribs, cut it into pieces. Put it in the blender with the evaporated milk, crackers, goat cheese and salt. Pour enough oil in a stream to obtain a dense, yellow sauce. Pass the sauce through a sieve, distribute the potatoes cut into wheels on the plates, cover them with the cold sauce and decorate with half hard-boiled eggs, lettuce leaves and black olives.