YELLOW CEVICHE
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Ingredients For the ceviche and sweet potato crisps • 5 ounces (160 g) octopus, cooked
For the sauce • 3 ½ tablespoons yellow aji chili pepper paste
• 5 ounces (160 g) fresh salmon
• 1 cup sweet lime juice
• 5 ounces (160 g) scallops
• 1 cup lime juice
• 5 ounces (160 g) grouper
• 1 tablespoon honey
• 2 ounces (50 g) cherry tomatoes, cut in halves
• 1 garlic clove
• 2 tablespoons green onion, green part, chopped
• 2 tablespoons olive oil
• 2 tablespoons red onion, julienned
• Salt and pepper to taste
• 2 tablespoons cilantro sprigs, chopped • 4 cilantro sprigs, for decoration • 4 tablespoons sweet potatoes, julienned • Frying oil • Salt and pepper to taste
Directions Ceviche and sweet potato crisps Cut salmon, grouper, octopus, and scallops in ½-inch (1-cm) cubes. Mix in a bowl with salt and pepper. Reserve and refrigerate. Heat oil and deep-fry julienned sweet potatoes. Strain, remove excess oil with paper towels, and season with salt. Reserve. Sauce In a bowl, mix the yellow aji chili pepper paste, both lime juices, and honey. Add garlic and olive oil. Process in a blender. To serve In a bowl, mix fish, seafood, vegetables, and sauce. Season with salt and pepper and serve. Top each ceviche with the sweet potato crisps.
