2 lbs assorted seafood
2 ears corn
kernels sliced off and quickly sauteed
1/2 cup orange juice
1/2 cup lemon juice
2 Tbsp aji amarillo paste
1 tsp ground turmeric
1/4 cup clam juice
1 Tbsp ginger
1 red onion
small dice
1 pint cherry tomatoes
1 red bell pepper
small dice
1 bunch scallions
1 bunch cilantro
stems and leaves minced
1 Tbsp olive oil
Kosher salt and ground black pepper to taste
1 root yucca
peeled and thinly sliced on a mandolin
rice bran oil for frying
1 cup quinoa
2 cups water
2 tsp Kosher salt
rice bran oil for frying
  • large stock pot
  • spider
  • Large nonstick sauté pan
  • mandolin
  • fry oil
  • Fry basket
  • fry pot
  • cooling rack
For the Ceviche Base
In a large pot of salted boiling water, blanch your seafood until just cooked through – cooking times will depend on the size of the food. Using a slotted spoon or spider, remove the cooked seafood into an ice bath. Remove from ice bath and keep chilled.
In a large bowl, mix all of the seafood with the onion, tomatoes, bell pepper, scallions, cilantro, olive oil, and salt and pepper to taste. Mix in the corn kernels, orange juice, lemon juice, aji amarillo paste, ground turmeric, clam juice, and ginger and let marinate for 30 min. Gently fold in the avocado right before serving.
For the Peruvian Yucca Chips
Fry the yucca chips in rice bran oil at 365F until golden. Remove chips to a paper towel-lined tray and season immediately.
For the Crispy Quinoa
Rinse your quinoa 5 times in cold water, discarding any that float to the top. In a small sauce pot, add your quinoa, water and salt. Bring this to a boil then reduce the heat to a simmer. Cover your pot with a lid and cook for 15 minutes. When finished cooking, pour 2 more cups of cold water into your pot and gently stir the quinoa to break up any large clumps. Drain this through a sieve and then transfer the quinoa into a large dry towel and squeeze out all the excess water. Transfer the quinoa to a parchment lined baking sheet and spread out in a very thin layer. Dry in a 200 degree convection oven for 30 minutes. Preheat a small amount of canola oil to 375 degrees. Fry the quinoa for 1 minute until crispy, season with salt and drain on paper towels.
To Serve
Divide ceviche into rocks glasses with appropriate garnishes and serve with a spoon. Be sure to include some “leche de tigre” (marinade) with each portion!