Lunch

Ceviche-Cured Amberjack with Rocoto, Cancha & Charred Corn Silk Bisque

Name: Ceviche-Cured Amberjack with Rocoto, Cancha & Charred Corn Silk Bisque
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 2 servings
Ingredients: 10 oz sushi-grade amberjack, cubed ½ inch; 4 limes, juiced (about ¾ cup); 1 rocoto chile, seeded and minced fine; 2 garlic cloves, minced; 1 Tbsp Peruvian pink peppercorns; ½ tsp sea salt; 3 ears fresh corn, husked; 4 oz white fish or dashi stock; 4 oz heavy cream; 1 shallot, sliced thin; 2 tsp white miso paste; 1 Tbsp unsalted butter; Sea salt and white pepper; ½ cup maíz cancha (roasted giant corn kernels), from a jar or can; Peruvian black mint, for garnish

Pristine amberjack sashimi gently cured in a blend of lime, ají rocoto, and Amazonian pink peppercorns, accompanied by crispy maíz cancha (giant kernels) and served over a luxurious charred corn silk bisque infused with Peruvian white fish stock. A refined ceviche experience with unexpected textural contrast.

496cal per serving 19gprotein 51gcarbs 30gfat 25min prep 18min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this