Lunch

Ceviche Negro con Caracol & Crispy Salsify Root

Name: Ceviche Negro con Caracol & Crispy Salsify Root
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2 servings
Ingredients: 1 lb sushi-grade white fish (halibut or sea bass), cut into 1/2-inch cubes; 1/2 cup fresh lime juice, divided; 2 tbsp squid ink; 1 fresh yellow ají amarillo chile (or 1 tbsp ají amarillo paste); 2 garlic cloves; 1/2 tsp salt; 1/4 cup neutral oil; 6 oz fresh sea snail (caracol), cleaned; 2 tbsp butter; 1 garlic clove, minced; 1/2 red onion, very thinly sliced; 1/3 cup toasted Andean corn kernels (or regular corn); 1 salsify root, peeled & cut into 2-inch matchsticks; Oil for frying, 1 quart; 1 dried guajillo or ají rojo chile, stem & seeds removed; 2 garlic cloves; 1/4 cup neutral oil; 1 tsp sherry vinegar; Cilantro leaves; Fleur de sel; Edible flowers for garnish (optional: nasturtium)

Raw white fish is cut into perfect cubes and cured in a complex ceviche marinade built on squid ink, fresh lime, and Peruvian yellow ají; finished with tender sautéed sea snail, toasted Andean corn, crispy salsify root chips, and a delicate chili oil. The result is a striking, almost savory ceviche with layered umami and textural sophistication.

5067cal 33gprotein 40gcarbs 544gfat 25min prep 35min cook 2serves

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