South_American
South American - Ecuadorian and Pacific Coast
Ceviche Mixto con Pescado, Camarón y Calamar
Chef's Menu Description
Sashimi-grade fresh white fish flash-cured to order in vibrant citrus Leche de Tigre with ají limo and red onion feathers, garnished with giant Andean choclo corn and sweet potato.
Ingredients
- • 800g fresh tuna, king prawns, goat, chicken, or pork
- • 2 cups fresh yuca, green plantains, or potatoes
- • 2 red onions, sliced or minced
- • 3 garlic cloves, 1 tbsp achiote oil, and 1 tsp cumin
- • 1/2 cup peanut paste, coconut milk, or naranjilla fruit pulp
- • 1 cup rich broth, beer, or lime juice
- • 1 tsp sea salt, fresh coriander, and plantain chifles
Preparation Steps
1
Phase 1
Boil and mash green plantains, poach fresh fish, or season braising meats.
2
Phase 2
Sauté aromatics in rich achiote oil, simmer in tangy citrus broth, or pan-fry crispy patties.
3
Phase 3
Dress with pickled red onions (curtido), rich peanut sauce, or fresh lime.
4
Phase 4
Serve steaming hot with crispy chifles, toasted corn, and yellow rice.