Best Cebiche Carretillero Recipes

Cebiche Carretillero image

Provided by Food Network

Categories main-dish

Time 35m

Yield 1 serving

Number Of Ingredients 14

Soybean oil, for deep frying
3 ounces boiled octopus, cut into 1/2-inch pieces
2 1/2 teaspoons garlic puree
All-purpose flour, for coating
Kosher salt
1 teaspoon minced aji limo or other hot chile pepper
1 teaspoon finely chopped cilantro
5 ounces very fresh fish fillet; striped bass, almaco jack (longfin yellowtail) and mahi mahi are good choices
1/2 cup freshly squeezed lime juice
Lettuce leaves, for serving
1 sweet potato, boiled, peeled and cut into 1/2-inch-thick slices
Boiled choclo kernels (see Cook's Note), for serving
Cancha corn (see Cook's Note), for serving
1 red onion, cut into thin strips and soaked in a bowl of cold water

Steps:

Heat a few inches of oil in a deep fryer or small heavy pot set over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer. Put the pieces of octopus in a bowl and toss with 1 1/2 teaspoons of the garlic puree. Place flour in a shallow bowl and coat the pieces of octopus evenly with flour. Shake off the excess flour, place the octopus in the oil and fry until golden. Drain on a rack or paper towels. Sprinkle with salt and set aside.
Combine the aji limo, cilantro, remaining 1 teaspoon garlic puree and a pinch of salt in a medium bowl and mash with the bottom of a spoon. Cut the fish into 1/2-inch-thick slices and place in the bowl with the aji limon. Sprinkle the fish with salt and toss to coat evenly. Set aside for 2 minutes, then add the lime juice and toss again.
Line a plate with lettuce leaves. Place the sweet potato, choclo kernels and cancha on one side. Next to it place the cebiche, along with the liquid in the bowl (''leche de tigre''). Top with drained strips of red onion and fried octopus and enjoy.

Cebiche Corbina image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 11

1 1/2 to 2 pounds whitefish (Corvina is used in Peru)
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
2 red onions, finely sliced
1 to 2 Serrano chiles, stemmed, seeded and finely chopped
Juice of 6 lemons
Juice of 3 limes
4 ears of corn
1 pound sweet potatoes
Lettuce leaves for serving
Extra virgin olive oil

Steps:

Remove skin and bones of fish and cut fish into small pieces. Wash and dry fish and place in a nonmetallic container. Sprinkle fish with salt and pepper, cover with onions, chiles, lime and lemon juice and mix well. Cover and marinate 3 to 4 hours in the refrigerator, stirring every hour.
Meanwhile, bring a pot of salted water to a boil, add corn and cook for 4 minutes. Drain the corn and slice each ear into 4 pieces. Wash and peel the sweet potatoes and cut into quarters. Set in a saucepan with lightly salted water to cover. Bring to a boil, cover loosely and boil 10 to 15 minutes or until potatoes are tender when pierced with a knife. Drain, cool and slice potatoes.
To serve, line a large platter with lettuce leaves. Place fish and onions in the center and surround with quartered ears of corn and sweet potato slices. Drizzle with extra virgin olive oil.

Cebiche de Pato image

Provided by Food Network

Categories main-dish

Time 4h15m

Yield 4 servings

Number Of Ingredients 11

1 whole duck, cut into quarters
1 cup sour orange juice (see Cook's Note)
2 tablespoons vegetable oil
1 red onion, finely diced
Kosher salt
2 tablespoons garlic paste
1/2 cup aji amarillo (yellow hot pepper) paste (see Cook's Note)
1 teaspoon ground cumin
1/2 yellow onion, cut into wedges
Boiled yuca, cut into 4-inch pieces, for serving
1 cup cooked white rice, for serving

Steps:

Combine the duck and sour orange juice in a large bowl, cover with plastic wrap and refrigerate for 3 hours.
Once the duck is marinated, remove and pat it dry; reserve the orange juice. Heat up a pot or Dutch oven over high heat and add the oil to cover the bottom of the pot. Working in batches, brown the duck for about 3 minutes per side. Remove the duck from the pot and set aside.
Add the diced red onion to the pot and cook over medium heat until lightly browned. Add 1 tablespoon kosher salt, the garlic paste, aji amarillo and cumin and cook for 3 more minutes. Return the duck to the pot along with the reserved juice. Add the yellow onion wedges and 1 cup of water. Bring to a simmer, cover the pot, adjust the heat and simmer over low heat until the meat is very tender and almost falling off the bone, about 45 minutes.
Arrange the duck and the boiled yuca on a platter or plates. Spoon on some braising liquid and the cooked onion wedges. Serve with the rice and enjoy.