Corn Pancakes with Fish Tartar in Acevichada Sauce

35 min
This dish is a sophisticated starter or snack full of Peruvian flavor. It consists of delicate and fluffy pancakes made from fresh liquefied corn, which are fried until golden brown and crispy on the outside. On this sweet base, a fresh fish tartar of the day is prepared, cut into cubes and freshly marinated with lemon, coriander and chili pepper. The element that unites everything is a creamy and powerful acevichada sauce, a mayonnaise-like emulsion made with the classic aromas of ceviche: chili, celery, kion and lemon. It is a bite that explodes in the mouth with multiple textures and flavors.

INGREDIENTES

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4
Porciones

HERRAMIENTAS

  • + Blender.
  • + Immersion blender.
  • + Frying pan
  • + Several bowls.
  • + Cutting board and knife.
  • + Skimmer.

INSTRUCCIONES

Step 1:

Prepare the Pancake Dough. Peel the corn. Place the beans in a blender along with the milk and a pinch of salt. Blend until a thick, homogeneous paste is obtained. Pour the mixture into a bowl.

Step 2:

The Secret of Sponginess. In a small, clean bowl, beat the egg white with a hand whisk until it reaches the snow point (firm peaks). With enveloping movements, gently integrate the whipped egg whites into the corn mixture. Finally, add the yolk and mix one last time carefully.

Step 3:

Fry the Pancakes. Heat plenty of oil in a skillet over medium-high heat. With a spoon, pour portions of the dough into the hot oil, forming small pancakes. Fry them for 2-3 minutes per side, until golden brown. Remove them with a skimmer and let them drain on absorbent paper.

Step 4:

Make the Acevichada Sauce. In the glass of an immersion blender, place the 2 egg yolks, celery, garlic, kion, onion, chili pepper, lemon juice, mustard, saddle, salt and pepper. Pour all the oil on top. Insert the mixer all the way to the bottom and start blending without moving it. When you see that the base emulsifies, slowly raise and lower the mixer to incorporate all the oil until you get a creamy sauce.

Step 5:

Prepare the Tartar. Cut the fish into small, even cubes. In a cold bowl, mix the fish with salt, chopped cilantro, sliced chili pepper and lemon juice.

Step 6:

The Final Touch. Add a couple of tablespoons of the acevichada sauce to the fish tartar and mix gently until everything is coated.

Step 7:

Arm and Serve. Place the hot corn pancakes on a plate. Top each one with a generous serving of the acevichado fish tartar. Garnish with an extra slice of chilli pepper and serve immediately.

TIPS

  • + The Ideal Choclo: For sweeter, more traditional pancakes, look for large-grain, milky Serrano corn. If you can't find it, white corn also works great.
  • + Clear to Snow Point: The secret to making the pancakes airy and fluffy is to beat the egg whites to the point of snow and incorporate them with soft and enveloping movements so as not to lose air.
  • + Fresh Fish: The quality of this dish depends on the freshness of the fish. Ask your trusted market for firm white fish, ideal for ceviche, such as croaker.
  • + Instant Sauce: Dried sauce is an emulsion. Make sure all ingredients (especially oil and eggs) are at room temperature to avoid cutting.