VEGETABLE CEVICHE
Peruvian ceviche gets a plant-based twist in this delicious vegetable ceviche. Portobello mushrooms and sweet potatoes are roasted until golden and caramelized, then they’re piled high on creamy hominy, crunchy asparagus and inka (or corn nuts), with fresh cilantro and a bright leche de tigre (tiger’s milk sauce) — a limey vinaigrette with a kick of aji amarillo. Serve with blue corn tortilla chips for dipping.
Ingredients
one 8-ounce portobello mushroom cap, gills discarded, cut into 1/2-inch pieces
one 8-ounce sweet potato, peeled and cut into 1/2-inch pieces
1/4 cup olive oil
1 teaspoon ground cumin
kosher salt and freshly ground black pepper
3 ounces thin asparagus tips (from 1 small bunch)
one 15-ounce can hominy, drained and rinsed
1/4 red onion, thinly sliced, plus more for serving
1/2 lemon
leche de tigre
inka or corn nuts, for serving
fresh cilantro leaves, for serving
blue corn tortilla chips, for serving
Leche de Tigre (Tiger’s Milk):
3/4 cup lime juice
1/4 cup coconut milk
2 tablespoons jarred aji amarillo paste
2 tablespoons roughly chopped fresh cilantro
2 tablespoons olive oil
1 clove garlic, roughly chopped
one 1-inch piece fresh ginger, roughly chopped
kosher salt
For the Vegetable Ceviche:
Position an oven rack in the center of the oven and preheat to 425 degrees F.
Toss the mushrooms, sweet potato, olive oil, cumin, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl until well combined. Transfer to a rimmed baking sheet and spread in an even layer. Roast until tender and browned in spots, 15 to 20 minutes.
Transfer the roasted veggies to a bowl with the asparagus, hominy and red onion. Squeeze the juice from the lemon half over the top, then drizzle with some of the Leche de Tigre and give it a good toss.
To serve, spoon the veggies into a shallow bowl, then top with more of the Leche de Tigre, inka or corn nuts, some more red onion and cilantro. Serve with blue corn tortilla chips on the side.
Tiger’s Milk – Add the lime juice, coconut milk, aji amarillo paste, cilantro, olive oil, garlic, ginger and 1/2 teaspoon salt to a blender and blend on high until smooth and combined, about 2 minutes. Taste and adjust the seasoning. Serve immediately or cover and refrigerate for up to 3 days.
PAPAS HUANCAINA
Creamy and tender baby potatoes get smothered in a rich cheesy sauce with a fruity mild kick from aji amarillo, the yellow chile pepper native to Peru. Topping it with a jammy egg and a sprinkle of fresh dill makes this a comforting side dish to any meal.
Ingredients
20 baby new potatoes, mixed color
kosher salt
1 large egg
huancaina sauce
chopped fresh dill, for garnish
Huancaina Sauce:
4 tablespoons olive oil
1/2 cup chopped white onion
2 cloves garlic, chopped
1/2 cup jarred aji amarillo paste
2 cups crumbled white queso fresco or a mixture of shredded mozzarella and feta
3/4 cup evaporated milk, plus more as needed
4 saltine crackers, plus more as needed
kosher salt and freshly ground black pepper
For the Papas Huancaina:
Add the potatoes to a large pot, cover with cold water and add salt. Cover and bring to a boil, then reduce to a simmer. Simmer until tender, about 10 minutes.
Bring a small pot of water to a boil. Add the egg, then cover and cook for 8 1/2 minutes. Remove the egg and rinse under cool water. Peel and cut in half.
Add the potatoes to a stone dish, then smother in the Huancaina Sauce and top with the egg halves. Garnish with the dill.
For the Huancaina Sauce Heat 2 tablespoons of the oil in a medium skillet; add the onion and garlic and sauté until the onion has softened, 3 to 5 minutes. Stir in the aji amarillo paste and remove from the heat.
Place the onion-chile mixture in a food processor or blender with the cheese, evaporated milk, crackers, some salt and the remaining 2 tablespoons olive oil and blend until smooth.
The sauce should be fairly thick, but if it’s not thick enough, add another saltine or two; if the sauce is too thick, thin with a little bit of evaporated milk. Season with salt and pepper to taste.
PISCO SOUR
This national cocktail of Peru uses pisco, which is a brandy with earthy grape notes. It’s an easy-to-drink cocktail that balances citrus tartness from fresh lime juice, mild sweetness and an herbaceous quality from the bitters. The egg white gives the cocktail a silky mouthfeel and a frothy texture.
Ingredients
1/2 cup sugar
2 ounces pisco
1 lime, juiced
1 pasteurized large egg white
dash of angostura bitters
For the Pisco Sour:
To make the simple syrup, add the sugar and 1/2 cup water to a small saucepan over medium heat and cook, stirring, until the sugar dissolves. Remove from the heat and let cool.
Fill a cocktail shaker with ice. Add the pisco, lime juice, egg white and 1 ounce of the simple syrup and shake vigorously. Strain into a coupe glass and add a few dashes of bitters to the top of the foam.
Cook’s Note: Store leftover simple syrup in a sealed container in the refrigerator for up to 2 weeks.
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