Classic Snapper Leche de Tigre and Giant Toasted Corn Ceviche

Ingredients:

For the corn

• ¼ cup (60 ml) giant white corn (dry)
• 2 teaspoons (10 ml) olive oil
• 1 garlic clove, crushed
• ¼ teaspoon (1.25 ml) salt

For the ceviche

• 1x 6-ounce (170 g) filet of snapper
• ¼ cup (60 ml) leche de tigre
• 1 teaspoon (5 ml) red onion, brunoise
• 1 teaspoon (5 ml) coriander, chopped
• ⅛ teaspoon (0.75 ml) chili flakes

Method:

For the corn.

1. Toss the corn with the oil, crushed garlic clove and salt. Place in a 500 F (260 C) oven for 5-7 minutes until they pop and toast throughout. Remove and let cool

For the ceviche

1. Cut fish into ¼ inch (6 mm) cubes and set in a bowl. Mix together with leche de tigre and the chopped onion and coriander. Let marinate until the fish starts getting opaque (start to cook in the acid). Serve in a small cool bowl topped with fresh coriander, sprinkled with chili flakes and toasted corn.

All Recipes for Mucho Machado were developed and written by Chef Natalia Machado

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