Yellow Ceviche

Ingredients

For the ceviche and sweet potato crisps • 5 ounces (160 g) octopus, cooked • 5 ounces (160 g) fresh salmon • 5 ounces (160 g) scallops • 5 ounces (160 g) grouper • 2 ounces (50 g) cherry tomatoes, cut in halves • 2 tablespoons green onion, green part, chopped • 2 tablespoons red onion, julienned • 2 tablespoons cilantro sprigs, chopped • 4 cilantro sprigs, for decoration • 4 tablespoons sweet potatoes, julienned • Frying oil • Salt and pepper to taste

For the sauce • 3 ½ tablespoons yellow aji chili pepper paste • 1 cup sweet lime juice • 1 cup lime juice • 1 tablespoon honey • 1 garlic clove • 2 tablespoons olive 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.

YIELD 4 servings

PREP TIME 30 minutes

DIFFICULTY beginner