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Ceviche


Chef Hector Santiago of Pura Vida  Atlanta, GA
Chef Hector Santiago

Pura Vida
656 North Highland Ave.
Atlanta, GA 30306
(404) 870-9797

Ceviche de Hongitos y Apio: Lime-Ginger Marinated Celery and Shimeji Mushrooms, Serrano Peppers, Corn Chicharrones and Aged Mahon Cheese
Chef Hector Santiago of Pura Vida – Atlanta, GA
Adapted by StarChefs.com
June 2007


Yield: 1 serving

Hector Santiago Ceviche de Hongitos y Apio on StarChefs.comIngredients:

    Ceviche:
  • 3 celery stalks, cleaned, peeled and cut into long diamonds
  • Salt
  • 2 Tablespoons lime-ginger juice
  • 1 pinch salt
  • 1 ounce hon shimeji mushrooms
  • 1 Serrano chili, thinly sliced into 10 pieces and crisped in ice water
  • 1 ounce aged mahon cheese, thinly sliced

    To Assemble and Serve:
  • 1 pinch cumin seeds, toasted at low temperature
  • 15 recao (culantro), chiffonade
  • 4 hydro-watercress leaves
  • 1 Tablespoon corn chicharrones (cooked, dehydrated and fried hominy)
  • Cilantro oil

Method:

For the Ceviche:
Soak celery in cold water until it curls slightly, blanch in salty water for 2-3 seconds, chill immediately and strain. In a bowl, marinate celery and mushrooms in the lime-ginger juice, about 3 minutes. Strain excess juice, crumble in mahon cheese and add Serrano chili slices.

To Assemble and Serve:
Place ceviche in a bowl, top with cumin, recao and watercress and sprinkle with chicharrones. Finish with a drizzle of cilantro oil.

 

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