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Leeks
Peruvian ceviche and grilled leeks salsa
Author:
Les Cultures de chez nous
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Preparation
30
Baking
25
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
For the ceviche:
500 g (1.1 pounds) of very fresh firm white fish (halibut, tilapia or other), cut into cubed
60 ml (1/4 cup) of lime juice
10 ml (2 teaspoons) of grated fresh ginger
For the salsa:
2 to 3 leek whites, cut in half lengthwise
2 small sweet potatoes, peeled and cut into quarters
125 ml (1/2 cup) of blanched corn kernels
1 Lebanese cucumber, diced into 0,5 cm (1/4 inch) cubes
1 Jalapeño pepper, finely chopped to taste
1/2 bunch of cilantro
4 radishes, cut into thin slices
60 ml (1/4 cup) cereal plain puffed quinoa
15 ml (1 tablespoon) of lime juice
Zest of one lime
Salt and pepper to taste
Olive oil in sufficient quantity
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Peruvian ceviche and grilled leeks salsa
From
Feb 27
to
Jan 01
Preparation
Preheat oven to 375°F (190°C) or BBQ to medium.
Place leeks and potatoes on a baking sheet, coat with oil and season.
Bake for 20 to 25 minutes or until roasted and tender. On the BBQ, cook over indirect heat until vegetables are grilled and tender.
Let stand at room temperature.
Cut leeks into chunks and sweet potato wedges in half. Set aside.
Drizzle lime juice over fish cubes and sprinkle with grated ginger.
Marinate for 10 minutes in the refrigerator for a rawer ceviche or up to 60 minutes for a more cooked fish.
Gently mix leek, potatoes, corn, jalapeño and cucumber. Drizzle with lime juice and a dash of olive oil, then adjust the seasoning.
Place the salsa on a plate, add the fish and sprinkle with quinoa, radishes and cilantro. Serve with corn chips or croutons.
Chef's notes
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