Peruvian Ceviche With Fresh Corvina, Peruvian Corn, Sweet Potato Panna Cotta, Leche de Tigre, Crisp Cancha Corn and Citrus Lac
Recipe courtesy of Daniel Montano, CEC, Executive Chef, The Berkshire Country Club (Reading, Pa.)
Ingredients
- Ingredients for sweet potato purée:
- sweet potato - 1 ea.
- roasted garlic oil - as needed
- salt - to taste
- roasted garlic oil - to taste
- Ingredients for panna cotta:
- unflavored gelatin - 1 Tbsp.
- cold water - 2 Tbsps.
- sweet potato purée - 2 cups
- roasted garlic purée - 2 Tbsps.
- salt - to taste
- burnt onion powder - as needed
- Ingredients for leche de tigre:
- fresh corvina - 150 gms.
- fresh lime juice - 150 gms.
- fish stock or clam juice - 150 gms.
- garlic cloves - 3 ea.
- fresh ginger - 15 gms.
- celery - 20 gms.
- chopped cilantro - handful
- red onion - ½ ea.
- salt - to taste
- rocoto pepper - to taste
- Ingredients for ceviche:
- fresh small diced corvina - 2 ozs.
- fresh lime juice - 1 ea.
- roasted garlic oil - 1 tsp.
- chopped cilantro - 1 Tbsp.
- brunoise Rocoto pepper - to taste
- salt - to taste
- Ingredients for garnish:
- crispy cancha corn
- Andean corn
- julienned red onion
- citrus lace microgreens
Instructions
Procedure sweet potato purée:
- Peel and slice sweet potato. Steam until tender and cooked through. Purée in a blender and season with roasted garlic oil and salt.
Procedure for panna cotta:
- Prepare mold for casting.
- In a very small saucepan, sprinkle the gelatin over the water and let it stand for about 1 minute to soften. Heat the gelatin mixture over low heat until it dissolves, then remove the pan from heat.
- In a large saucepan, bring the sweet potato purée to a light simmer over low heat and stir constantly. Remove the pan from the heat and stir in the gelatin mixture. Divide the mixture among desired molds.
Chef’s Note: A silicone quenelle mold was used for this recipe. I swirled the mixture with a bit of burnt onion ash for added color. This step is optional.
Procedure for leche de tigre:
- Add all ingredients to a blender and purée until smooth. Season with salt to taste. Pass through a sieve to remove unwanted clumps.
Procedure for ceviche:
- Dice fresh corvina into 1/2-inch cubes. Combine all ingredients in a mixing bowl and allow to marinate for 15-20 minutes. Season with salt to taste.
To plate:
- Pipe the sweet potato puree to the center right of the plate at 3 o’clock. Set sweet potato quenelle to the center bottom left on the plate at 7 o’clock. Scoop ceviche mix on to the plate at 11 o’clock. Use a 1-oz. ladle to sauce the center of the plate with the leche de tigre. Garnish the dish with the crispy cancha corn, Andean corn, julienned red onion, and citrus lace microgreens.
