Directions:

To Prepare Aji Amarillo Sauce:

Place all ingredients in a mixing bowl and whisk until thoroughly combined. Cover and place in the refrigerator until ready to use. Taste and adjust seasoning to taste. This will make about 3 cups Aji Amarillo Sauce.

To Prepare Charred Sweet Potato:

Place sweet potatoes in pot. Cover with water (not listed). Bring to a boil. Reduce heat and cook potatoes until tender. Remove from heat and drain well. Heat oil in sauté pan over medium-high heat. Add potatoes and sauté for 2 to 3 minutes. Toss and sauté another 2 to 3 minutes until browned. Keep warm until ready to eat.

To Prepare Fried Ripe Plantains:

Heat vegetable oil in a wide sauté pan or skillet until it reads 350F with an instant-read thermometer. Gently fry plantain slices for 30 seconds until golden and crisp. Drain and season with salt. If oven frying: Preheat oven to 375 degrees F (350 degrees convection). Toss plantain slices in a bowl with oil or spray a parchment paper lined baking sheet with nonstick pan coating; spread plantain slices out over baking sheet. Bake for 12-15 minutes (8-12 minutes convection) or until golden and crispy. Remove from oven and season with salt.

To Assemble Vegan Ceviche:

Artfully arrange the following ingredients in each bowl:

– ½ cup sweet potatoes

– ½ oz fried plantain chips

– 2 tablespoons diced tomatoes

– 2 tablespoons corn

– 4 slices avocado

– 1 tablespoon sliced shallots

– 3/4 cup Aji Amarillo sauce

Garnish top with 1 tablespoon cilantro. Serve immediately.

Tips:

– Aji Amarillo It is one of the most important ingredients that Peruvians use to cook! You can find this in a Latino Market, frozen or pureed in a can. To make your own puree from frozen, boil the peppers for 10 minutes in fresh water three times, peel, seed, and skin the peppers, and then blend to a puree and chill. Boiling three times reduces the spiciness of the peppers.

– If plantains are hard to find, you can also use store bought fried plantain chips.