Lunch

Charred Ceviche Blanca with Miso-Burnt Chili Oil & Roasted Aji Amarillo

Name: Charred Ceviche Blanca with Miso-Burnt Chili Oil & Roasted Aji Amarillo
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 2 servings
Ingredients: 14 oz sushi-grade halibut fillet; juice of 3 fresh limes; juice of 1 orange; ⅓ cup unsweetened coconut milk; 2 tbsp white miso paste; 1 tbsp rice vinegar; sea salt to taste; 3 tbsp neutral oil; 2 dried red chilis (chile guajillo or similar); 3 cloves garlic, minced; ½ tsp smoked paprika; 2 aji amarillo peppers, roasted and peeled; 1 tbsp crema or heavy cream; fresh cilantro & microplaned lime zest for garnish; roasted purple corn for texture

Pristine diced white fish—halibut or sustainable cod—cured in a silky, coconut-enriched leche blanca that bridges Japanese miso with Peruvian technique. Finished with a burnt chili oil that crackles on the tongue and roasted aji amarillo crema.

589cal 42gprotein 25gcarbs 37gfat 20min prep 8min cook 2serves

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