My favourite ingredient is the ají amarillo, which can be found across Peru. Used by the Incas, it is still the most common and popular chilli in the country. Averaging about four to five inches in length, the ají amarillo is probably one of the most important ingredients in Peruvian cooking. Similar to other chillies from this area, the amarillo has a fruity, berry-like flavour. It is medium in terms of heat level, but does not leave your mouth burning. It is great raw, in sauces or in hot preparations, and can be used as a condiment and in desserts. It gives a unique flavour to all dishes.
Ceviche De Mercado
Preparation time: 30 minutes
What you need:
30g ají amarillo paste
50g leche de tigre
35g crispy calamari
85g sea bass
2g coriander (chiffonade)
2g red chilli (brunoise)
20g red onion (julienned)
8g choclo blanch (corn maize)
6g cancha (dry corn, deep fried)
A pinch of salt
A pinch of black pepper
Method for ají amarillo paste:
To make amarillo paste, take an amarillo chilli, cut it in half, remove the seeds, then boil for three minutes to remove the spiciness. Boil three times, using fresh water each time. Once done, blend the chilli and put it through a strainer. This is your paste.
Ingredients and method for leche de tigre:
25g celery
150ml lime juice
25g red onion
3g garlic
3g ginger
5g red chilli
A pinch of salt
A pinch of black pepper
25g sea bass
Crush all your ingredients, except the lime, with a mortar and pestle, and place in the fridge for 10 minutes. Add lime juice and place in the fridge for another 10 minutes. Pass through a strainer; keep juice on the side.
Ingredients and method for crispy calamari:
50g calamari
3g ginger juice
5g lime juice
2g confit garlic
4g paprika
20g flour
10g corn starch
Mix your raw calamari with the various juices and spices. Then cover your pieces and in flour and corn starch. Deep fry for approximately two minutes.
Your final steps:
Cut the fish into small pieces, and add salt and pepper. Next, add the coriander, red chilli, onion, choclo and and cancha. Finally, add your leche de tigre and ají amarillo paste. Place your crispy calamari on the side of your plate and serve.
