Peruvian ceviche and grilled leeks salsa
30
25
4
No
Preparation
Side-by-side mode- 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.
