3 tablespoons aji amarillo-pineapple salsa cut into 1/4-inch dice*
1 teaspoon aji amarillo paste
0.5 teaspoon pepper black
2 tablespoons chili powder
3 tablespoons cotija cheese grated
2 ears corn fresh
2 tablespoons parsley fresh chopped
0.8 tablespoon garlic minced
0.8 cup juice of lime fresh
1 tablespoon olive oil
1 onion red cut into 1/4-inch-dice
1 teaspoon salt
1 sweet potatoes and into cut into 1/4-inch slices
1 pound tilapia fresh cut into 1/2-inch cubes
6 servings tortilla chips
Equipment
bowl
frying pan
oven
mixing bowl
Directions
Combine the tilapia, lime juice, diced aji amarillo, parsley, olive oil, garlic, aji amarillo paste, salt, pepper and onion in a large mixing bowl and mix well. Cover and chill to marinate, at least 4 hours and up to 24 hours.
For assembly: Preheat the oven to 325 degrees F. Roast the corn in the oven until tender, about 30 minutes.
Let the corn cool 10 minutes before shucking and cutting cross-wise into 1-inch pieces. Set aside.
Heat a deep-fryer or large skillet with oil to 350 degrees F. Deep fry the sliced sweet potato until tender and set aside.
Place 4 ounces of the ceviche per bowl.
Place 3 slices of fried sweet potato and 3 sections of roasted corn on each plate.
Sprinkle the chili powder over the sweet potato and corn, and top the corn with the Cotija cheese.
Place one bowl on each plate with the sweet potato and corn, and serve with the tortilla chips, if using.
