We have another recipe from Chef Daniel Herget. His Nashville-based restaurant is one of our favorites because of its attention to detail for those who are on modified diets. We shared Daniel's anti-inflammatory, gluten-free cornbread dessert recipe earlier, and here we have a fantastic recipe if you're interested in Ceviche. Daniel created this dish drawing inspiration from his younger years spent in the Carribean. This dish will give you a taste of summer. Try it!
Serves 1-2 people.
Recipe by Daniel Herget
Sweet potato chips:
- Peel one large sweet potato and slice 1/16 of an inch thick on a mandolin.
- Rinse under cold water until the water runs clear.
- Remove the sweet potato from water and pat dry.
- Heat canola or olive oil in a fry pan to 350F and fry the sweet potato chips in oil until they are golden brown (turning them several times to ensure they cook evenly).
- Remove from oil and immediately season with sea salt.
- 1 cup of English cucumber (diced)
- 1 cup of charred corn (diced)
- 1 cup of red onion (diced)
- 2.5 firm white fish, remove skin and cut into 1/4” cubes
- Toss the ceviche base, fish, and diced vegetables in a large bowl and allow to macerate in the refrigerator until the fish is opaque from the acid in the ceviche base.
- NOTE: This process usually takes 3-4 hours.
- Garnish with fresh cilantro and sweet potato chips.
- 5 garlic cloves, peeled
- 1.5 cups of lime juice
- 1/2 cup of coconut vinegar
- 2 Tbsp of aji amarillo paste
- 1 Tbsp maldon
- 1/2 cup of fresno chili
- 1 cup of tomato puree
- Puree everything on high speed in a blender until it's very smooth.