Smoky Peruvian Pacae Ceviche with Achiote and Lime

Name: Smoky Peruvian Pacae Ceviche with Achiote and Lime
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: Pacae (jungle fruit); Fresh lime juice; Sea salt; Black pepper; Achiote paste; Smoked paprika; Olive oil; Red onion; Chili pepper; Sweet corn; Cilantro leaves; Lime slices

A vibrant and refreshing twist on traditional ceviche

This Peruvian ceviche combines the subtle flavors of pacae with the bold kick of achiote and lime for a refreshing appetizer that tantalizes the taste buds.

1 h 30 min
4
Intermediate

Ingredients

For the Ceviche Base

Pacae (jungle fruit)

500g, peeled and sliced thin

Fresh lime juice

3 limes, juiced

Sea salt

1/2 teaspoon

Black pepper

1/4 teaspoon, freshly ground

For the Achiote Marinade

Achiote paste

2 tablespoons

Smoked paprika

1 teaspoon

Olive oil

2 tablespoons

For the Vegetables

Red onion

1, thinly sliced

Chili pepper

1, deseeded and chopped finely

Sweet corn

1/2 cup, cooked

For the Garnish

Cilantro leaves

Fresh, chopped

Lime slices

Thinly sliced

Preparation

Marinating the Pacae

Combine ingredients

In a bowl, combine the sliced pacae with lime juice, salt, and pepper.

Toss to coat

Toss thoroughly to ensure the pacae is evenly coated.

Refrigerate

Cover and refrigerate for 30 minutes to marinate.

Preparing the Achiote Marinade

Mix the paste

In a separate bowl, mix achiote paste with smoked paprika and olive oil.

Stir smooth

Stir until a smooth paste forms.

Set aside

Set aside for the final assembly.

Cooking Process

Apply Marinade

Remove pacae from the fridge, drain excess lime juice, and mix with the achiote marinade.

Ensure to drain well to maintain texture.

Combine Components

Gently fold in the sliced onion, chili, and sweet corn until evenly distributed.

Resting Period

Let the mixture sit at room temperature for 10 minutes for flavors to meld.

Plating & Serving