PERREAULT Magazine AUG | SEP - Page 130

Ceviche Clasico

Perreault Magazine - 130 -

Serves 4

1 cup raw or frozen Peruvian choclo, or 1 cob of corn

Pinch of sugar

1 clove star anise

Pinch of peppercorns

1 pound fresh white fish fillet, such as red snapper, skin and bones removed

1 small clove garlic, minced

1 cup fresh lime juice, from about 4 limes

2 tablespoons minced celery, from about ½ a rib

1 aji limo, habañero or jalapeño, seeded, minced and rinsed under cold water for 1 minute

1 sweet potato, boiled and cooled, peeled, and sliced ½ inch thick

1 medium red onion, julienned and rinsed under cold water for 1 minute

4 tablespoons fried canchas or Peruvian popcorn (optional)

2 tablespoons kosher salt

8 sprigs cilantro, stems removed and reserved, leaves thinly sliced

Salt, to taste

CHEF JOSE ANDRES

Ingredients