South_American
South American - Peruvian Ceviche and Criollo
Pastel de Choclo Peruano with Seasoned Minced Beef
Chef's Menu Description
A Chilean baked casserole of seasoned minced beef, roast chicken, olives, and raisins beneath a sweet sweetcorn crust, caramelised with a dusting of sugar.
Ingredients
- • 800g fresh fish, beef tenderloin, chicken, duck, or pork
- • 3 tbsp vegetable oil or olive oil
- • 2 red onions, sliced into feathers or wedges
- • 3 garlic cloves and 1 thumb ginger, minced
- • 2 tbsp authentic Peruvian ají paste (ají amarillo, ají panca, or rocoto)
- • 1/4 cup fresh lime juice, red wine vinegar, or dark soy sauce
- • Fresh coriander leaves and choclo corn
- • 1 tsp sea salt and cracked black pepper
Preparation Steps
1
Phase 1
Slice fresh fish for raw ceviche or cube beef for high-heat wok searing.
2
Phase 2
Sear in a smoking wok with sillao, marinate in fresh Leche de Tigre, or simmer in ají amarillo sauce.
3
Phase 3
Layer with avocado, yellow potatoes, and crispy cancha corn.
4
Phase 4
Top with fresh coriander, sliced chillies, and Salsa Criolla.
5
Phase 5
Serve immediately fresh and hot with steamed white rice or sweet potato.