Ceviche carretillero

Votes: 1

Time: 35 min.
Complexity: average
Servings: 1

Nutritional value per serving:

Calories 1520, total fat 116 G., saturated fats 19 G., proteins 58 G., carbohydrates 69 G., fiber 8 G., cholesterol 190 mg, sodium 2000 mg, sugar 17 G.

Peru is the birthplace of ceviche, a dish of fresh seafood cooked in an acidic environment. This version is especially popular in Lima. carretillero meaning it's served from a street cart. In this ceviche, warm, crispy pieces of fried octopus create a pleasant contrast with the cold raw fish. Peruvians call the savory liquid in which the fish is soaked, leche de tigre (tiger's milk) and is considered an aphrodisiac and a good hangover cure. After eating the fish, lift the plate and drink the "tiger's milk."

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Soybean oil for deep frying
90 g boiled octopus, cut into 1 cm pieces.
2.5 tsp garlic puree
Premium flour, for dusting
1 teaspoon crushed ajilimo or other hot chili pepper
1 teaspoon finely chopped cilantro
140g very fresh fish fillet (striped bass or mahi-mahi are good)
0.5 cup freshly squeezed lime juice
Lettuce leaves for serving
1 sweet potato, boil, peel and cut into 1 cm thick slices.
Boiled choclo grains for serving
Cancha corn, for serving
1 red onion, thinly sliced and soaked in a bowl of cold water
Special equipment: deep fryer, deep fryer thermometer

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: fish fillet, leaf lettuce, lime juice, corn

Cooking the dish according to the recipe:

Heat a few centimeters of oil in a deep fryer or small heavy-bottomed saucepan over medium-high heat to 175°C (350°F). Place the octopus pieces in a bowl and toss with 1.5 teaspoons of garlic puree. Place flour in a shallow bowl and sprinkle it evenly over the octopus pieces. Shake off any excess flour, add the octopus to the oil, and fry until golden brown. Transfer to a wire rack or paper towels to drain. Season with salt and set aside.
In a medium bowl, combine the ahi limo, cilantro, the remaining 1 teaspoon of garlic puree, and a pinch of salt. Mash with a spoon. Slice the fish into 1-cm-thick slices and place them in the bowl along with the ahi limo. Season the fish with salt and toss to coat evenly. Set aside for 2 minutes, then add the lime juice and toss again.

Ceviche is best eaten not too cold; it tastes best when all ingredients have come to room temperature, so consider chilling the food or plate.

Place the lettuce leaves on a plate. Arrange the sweet potato, choclo, and cancha on one side. Serve the ceviche alongside, along with the liquid from the bowl (tiger's milk). Top with red onion rings and sautéed octopus and enjoy.

Note

Choclo corn is a Peruvian variety with very large kernels, often sold cooked and frozen.

Cancha corn is a type of roasted corn similar to corn nuts. Both types of corn can be found in some large supermarkets and Latin American grocery stores.