Appetizer

Cancha Corn Crusted Ceviche Scallop with Toasted Corn Foam, Ají Verde & Lime Caviar

Name: Cancha Corn Crusted Ceviche Scallop with Toasted Corn Foam, Ají Verde & Lime Caviar
Prep time: 22 min
Cook time: 10 min
Total time: 32 min
Yield: 4 servings
Ingredients: 8 large Peruvian scallops (dry); ¾ cup cancha corn (toasted, crushed); 2 cups ají verde (fresh cilantro, jalapeño, garlic, olive oil, lime juice); ½ cup heavy cream; 3 limes (juiced & zested); 2 tbsp balsamic vinegar; 1 tbsp agar agar powder; 2 tbsp Peruvian olive oil; 1 tsp fine sea salt; ¼ tsp white pepper; corn silk for garnish; fleur de sel

A seared Peruvian scallop encased in a shell of toasted cancha corn crumble, crowned with a silken ají verde foam, a single sphere of lime-infused balsamic caviar that bursts on the tongue, and a garnish of crispy corn silk. A showstopping first course that honors both Peru's coast and its Andean heartland.

269cal 10gprotein 18gcarbs 19gfat 22min prep 10min cook 4serves

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