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.
- 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
- 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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