A delicious spicy version of Peruvian ceviche made vegetarian with a traditional andean bean, tarwi. The recipe goes together quickly and makes a perfect no-cook meal for a hot summer day.
Cut sweet potato into small diced pieces. Place in a bowl and drizzle with 1 teaspoon olive oil. Mix to coat all the pieces of sweet potato.
Lay the sweet potato on a well sprayed baking sheet in a single layer.
Place in the oven and bake for 15 minutes or until potatoes are cooked.
Make the tiger’s milk
Combine the ginger, garlic, nori and lime juice in a small bowl. Stir it around and allow it to sit for 10 minutes so the flavors infuse.
Transfer to a blender or food processor and blend until smooth. Strain the liquid through a mesh strainer into a small container. Taste and add salt as desired. Add 1-2 teaspoons of rocoto paste as desired. Place in the refrigerator until the ceviche is ready to serve.
Assemble your ceviche
In a bowl combine the tarwi, red onion, cilantro and chile. Just before you want to serve add the tiger’s milk and mayonnaise and toss to combine. Serve it up and top it with sweet potato and choclo.
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Notes
Tips for BEST results:
Use key limes instead of regular old limes. They are a higher acidic flavor which tastes best for ceviche.
Don’t rush and skip the step of soaking the ginger, nori and garlic in the lime juice. This step develops the flavor of the tiger’s milk.
Buy the rocoto paste for the most authentic flavor. There just simply isn’t another chile out there that will provide the same heat and flavor to the ceviche. If you are worried about never using the jar again, it makes a great spicy mayo or as a condiment on eggs and cooked rice.
Soak the chopped onions for five minutes in cold water for the best flavor.
When squeezing the limes, use gentle pressure squeezing just enough to get most of the juice out. Squeezing too hard or long to get ALL the juice forces some of the bitterness in the citrus peel into the tiger's milk giving it a bitter flavor.