CEBICHE CARRETILLERO

Cebiche Carretillero image

Provided by Food Network

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.