Avocado Ceviche Andina - Featured Recipe - CookingDistrict.com
Featured Recipes

Avocado Ceviche Andina

Ceviche is a staple in Peruvian cuisine; this elegant yet simple recipe uses fresh sea bass, Peruvian avocados and sweet potatoes to create a flavorful, colorful dish!
Categories: Fish, Peruvian, Seafood
Portions:
4-6
Step 1
• 10-12 Limes
5 • Garlic cloves • crushed
1 1/2 tbsp • Ginger • peeled and sliced
1/3 cup • Aji Amarillo Chili Pasteji Amarillo Chili Paste
5 • Cilantro stems
Sea salt to taste
Prepare the Amarillo Tiger’s Milk- juice limes in a medium bowl, mix in the ginger,

garlic and chopped cilantro stems. Add the aji amarillo chili paste, and mix thoroughly. Season with sea salt as needed. Place in the refrigerator until ready for use.
Step 2
5 • Sea Bass Fillets- 4-5 oz each • deboned
1 • Sweet potato • diced
1 1/2 tsp • chopped Cilantro
1 1/2 tsp • chopped Aji Limo Chili
1 1/4 tsp • julienned Red onion
1 • Peruvian Hass Avocado, ripe • diced
10 • Goldenberries • husks removed and halved
• Sea salt • to taste
In a medium pot, add water and a pinch of salt just enough to cover the diced sweet

potato. Bring to a boil, reduce heat, cover and cook the sweet potatoes for 10 minutes or until just tender on the outside but resistant in the center when pierced with a knife. Remove from heat and shock in a bowl of ice water to stop the cooking.

Set aside.

Cut the cleaned seabass into one inch diamond shaped pieces. In a large bowl, combine the cut sea bass, cilantro, aji limo chili, and red onions. Then add the

amarillo tiger’s milk mixture to the bowl and carefully mix (by hand) to fully

incorporate. Refrigerate for 15 minutes to marinate.

Gently mix in the Peruvian avocado, goldenberries, and sweet potatoes to finish.

Serve immediately.
Notes

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