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