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Cannabis-Infused Peruvian Ceviche

Why not add some weed to this already-delicious Peruvian dish of fresh seafood, sweet potato, and corn in a bright citrus marinade?

Tim Milojevich

Photo by Brayden Olson.

Servings: 4

Ingredients
for the citrus marinade (leche de tigre):
1 cup fresh squeezed lime juice
1 cup water
1/2 cup ice
2 teaspoons garlic
1 teaspoon freshly grated ginger
1/2 habanero pepper, seeded
1 heart red onion (save outer layers, not skin, for later use)
1/4 bunch cilantro
2 tablespoons salt
2 tablespoons sugar

for the ceviche:
1/2 pound Ono (or other mild white fish), sliced into 1/4 inch one-bite pieces
1/4 pound cooked Japanese octopus, sliced 1/16 inch
1/2 pound cooked shrimp
2 tablespoons finely chopped cilantro
1 teaspoon finely chopped habanero (optional)
1 small sweet potato, steamed until soft but not mushy, cut into 1/4-inch cubes
reserved red onion from marinade, sliced 1/16-inch thick
1 cup choclo (Peruvian giant corn—simmer frozen kernels in salted water for 20 minutes)
salt, to taste
citrus marinade (above)
Maya's ginger-infused extra-virgin olive oil, for finishing

Directions

1. For the citrus marinade, blend the lime juice, salt, sugar, garlic, ginger, and habanero pepper with 1 cup water and 1/2 cup ice until smooth. Add onion and cilantro, and pulse three times. Strain through a fine mesh strainer, discarding solids.

2. When you are ready to serve, add all ingredients but onions and corn into a large bowl and season with salt. Add the leche de tigre citrus marinade, mix well but gently, and taste for seasoning. Add corn and onions and toss gently. Drizzle servings with a little of Maya's ginger-infused olive oil, to taste.

From Bong Appetit: Om Edibles