Corn and Sweet Potato Ceviche
Servings: 0 people
Equipment
- Large Bowl
- Whisk
- Small bowl
- Steamer rack
- Drainer
Ingredients
- 1/2 fl oz Freshly squeezed lemon juice
- 2 tbsp amerilla chile paste
- 2 tbsp minced yellow onion
- 1/4 tsp kosher salt
- 1/2 small red onion
- 1 medium sweet potato
- 1 ear of fresh corn
- 1 lb flounder
- 2 tbsp fresh cilantro leaves
Instructions
- In a large sized bowl, mix together the chile paste, lime juice, salt and yellow onion. When you are finished, put to aside.
- In a smaller bowl, soak the red onion in a small bowl of cold water for about 5 minutes. Make sure you drain it well.
- In the meantime, steam some sweet potato on a rack. Set it over boiling water and cover it until it becomes tender. Cook for 5 to 7 minutes. Drain well and put to one side to cool
- In a pot of water at boiling point, cook the ear of fresh corn until it is tender and crisp. Cook this for 2-5 minutes. Move over to a platter. When it is cool enough to handle, cut the corn kernels of the cob
- Mix the finish in the lime juice mix with cooled sweet potatoes, red onion cilantro and corn. Mix together to combine. Put in the fridge for about 30 minutes before you serve.