John Myers
Contents
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Ingredients
Ceviche
- 16 Limes
- 2 Garlic cloves
- 3 Red onions
- 1 Red chilli pepper
- 3 Coriander sprig
- 400 g Pangasius fillet
- 1 pinch Sea salt
- 2 Corn on the cob
- 1 pinch Sugar
- 200 g Canchitas corn roasted and salted
Papa a la huancaina
- 3 Aji peppers yellow
- 250 g Sheep milk cheese
- 200 ml Milk
- 100 g Cookies salty
- 2 tbsp Vegetable oil
- 5 Cooked potatoes
- 5 Lettuce leaves
- 3 Hard-Boiled eggs
- 100 g Black olives
Instructions
Ceviche
- For the ceviche, put the limes in plenty of cold water so they will give off more juice later. Peel a clove of garlic and chop it into fine cubes, peel the onions and cut into fine strips or rings. Roughly chop the coriander. Mix the garlic, onions and coriander together.
- Wash and dry the fish fillet and remove the center bone and a thin cloth. Peel and finely dice the remaining clove of garlic. Cut the fish into 2 x 3 cm cubes, mix gently with garlic and a generous amount of sea salt and leave to stand for about 10 minutes.
- Dry the soaked limes and squeeze them carefully (otherwise they will be bitter) and pour the juice over the fish cubes, then place in the refrigerator.
- After 50 minutes add the chopped chilli and stir gently for another 10 minutes.
- Cook the corn in sugar water and serve as a side dish. The canchitas are seared lightly.
Papa a la huancaina
- For papa a la huancaina, cut open the yellow peppers and hollow them out - put in a blender with a little oil or chop with a hand blender.
- Add the sheep's cheese, crumble the biscuits and add the cup of milk, stir everything into a slightly creamy sauce.
- Arrange the lettuce leaves on the plates. Place the sliced potatoes on top, then cover with sauce. Place the cut eggs on top and garnish everything with an olive.
Nutrition
Serving: 100gCalories: 182kcalCarbohydrates: 7.6gProtein: 10.5gFat: 12.1g
