John Myers
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Papa La Huancaina and Ceviche
The perfect papa la huancaina and ceviche recipe with a picture and simple step-by-step instructions.
Ceviche
- 16 piece Limes
- 2 piece Garlic cloves
- 3 piece Red onions
- 1 piece Red chilli pepper
- 3 piece Coriander sprig
- 400 g Pangasius fillet
- 1 pinch Sea-Salt
- 2 piece Corn on the cob
- 1 pinch Sugar
- 200 g Canchitas corn roasted and salted
Papa a la huancaina
- 3 piece Aji peppers yellow
- 250 g Sheep cheese
- 200 ml Milk
- 100 g Cookies salty
- 2 tbsp Vegetable oil
- 5 piece Cooked potatoes
- 5 piece Lettuce leaves
- 3 piece Hard-Boiled eggs
- 100 g Black olives
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.
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