CORVINA TRADITIONAL
Provided by Douglas Rodriguez
Categories Citrus Fish Fruit Vegetable Appetizer Cocktail Party Dinner Lime Seafood Root Vegetable Sweet Potato/Yam Advance Prep Required Fat Free Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 6 servings
Number Of Ingredients 14
Steps:
- To make the candied sweet potatoes, put the sweet potatoes, syrup, and 3/4 cup water in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the potatoes are soft but still hold their shape, about 15 minutes.
- Drain the potatoes, reserving the syrup, and let cool. Once the potatoes are at room temperature, put them back in the cooled syrup to store in the refrigerator until ready to use. Drain the potatoes well before using. You should have about 2 cups.
- In a nonreactive bowl, whisk together the marinade ingredients until well combined. Add the corvina and toss to combine. Add the celery, red onion, and chopped cilantro and mix well.
- Transfer the ceviche to individual glasses or a large shallow bowl. Place about 1 cup of the candied sweet potatoes on the sides of the glasses or bowl and top with the cilantro leaves. Serve immediately.
CREAMY CORN WITH CHIVES
Categories Food Processor Dairy Vegetable Side Backyard BBQ Corn Summer Chive Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Working over a shallow bowl, cut off corn kernels, then scrape each cob with a knife to extract juice. Discard cobs.
- Purée 2 cups kernels, reserving remainder, and all of juice in a food processor 2 minutes, scraping down sides. Force through a fine sieve into a bowl and discard solids. Stir in salt, cornstarch, and sugar.
- Cook onion in butter in a saucepan over moderately low heat, stirring frequently, until softened. Add reserved kernels and water and simmer briskly, covered, stirring occasionally, until corn is crisp-tender, 4 to 5 minutes.
- Stir corn purée again, then stir into kernels. Bring to a boil, stirring, and simmer, stirring, until thickened, about 2 minutes. (If desired, thin with water.) Season with pepper and stir in chives.
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- Finely dice the garlic, onion, and pepper. Add the chopped chives and the cilantro. Add a little achiote, salt, and pepper. Once the onions are caramelized add 3 TBL of peanut butter and stir.
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