Sweet potatoes, diced plantains, diced tomatoes, avocado, and shallots in a spicy aji amarillo lime sauce.
Yield: 4 Servings
Aji Amarillo Sauce
1 cup aji amarillo paste
1 cup lime juice
1 cup vegetable stock
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper
Sauteed Sweet Potatoes (makes about 2 cups)
1 medium (~8 oz) sweet potato, washed, peeled, and diced 1/4-inch
1 teaspoon canola oil
Fried Plantain Chips
4 oz peeled and very thinly sliced ripe plantain (about half a plantain)
Vegetable oil for frying
1/8 teaspoon Kosher salt
2 cups Sauteed Sweet Potato
4 oz Fried Ripe Plantains
½ cup diced (1/4-inch cut) tomato
½ cup sweet corn kernels
1 avocado, cut in half, pitted, and sliced very thin
1/3 oz very thinly sliced shallots
3 cups Aji Amarillo Sauce
1/4 cup cilantro, washed and picked
|Calories from Fat||60|
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.
– 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.
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