Appetizer

Butter-Poached Langostino Carapace & Charred Haricot Vert Ceviche with Corn Tuile

Name: Butter-Poached Langostino Carapace & Charred Haricot Vert Ceviche with Corn Tuile
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 2 servings
Ingredients: 4 large langostino tails (about 8 oz), heads removed; 4 oz cold unsalted butter, cubed; 2 thyme sprigs; 1 lemon, halved; Sea salt and white pepper; 6 oz haricot vert (thin green beans); 1 cup fresh corn kernels (about 2 ears); 1 red onion, minced fine; 1 rocoto chile, seeded and minced; 3 limes, juiced; 2 Tbsp fresh cilantro, chopped; 2 Tbsp cornstarch; 2 Tbsp roasted corn powder (or finely ground cornmeal); 1 egg white; 1 Tbsp unsalted butter, melted; ½ tsp sea salt; Pinch of cayenne

Butter-poached langostino (langoustine) tails served alongside a vibrant ceviche of charred green beans, fresh corn, and rocoto, all cradled in a crispy tuile shell made from starch and roasted corn powder. A technically brilliant appetizer that showcases Peru's dual heritage—land and sea.

763cal 26gprotein 50gcarbs 54gfat 15min prep 22min cook 2serves

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