COMO HACER CEVICHE DE POTA, CARRETILLERO, DE ERIZOS Y NORTEÑO | ALEXANDER QUESQUÉN Y ELÍAS VALDEZ

pota

💰Cheaper: squid

Squid is more readily available and has a similar texture.

lime juice

💰Cheaper: lemon juice

Lemon juice can be a more affordable substitute.

red onion

💰Cheaper: white onion

White onion is often cheaper and can be used in ceviche.

corn

💰Cheaper: canned corn

Canned corn is a more budget-friendly option.

Prepare a brine with 1 liter of water and 100 grams of salt and soak pota for 2 hours.

Cut pota in half; use half for ceviche and the other half for chicharrón.

Cook the pota for approximately 8 minutes.

After 7 minutes, remove pota and place it in ice water to stop the cooking process.

Once cooled, peel the pota and cut it into strips about 0.5 centimeters thick, then into cubes.

Make a rocoto paste by blending rocoto without veins or seeds.

In a bowl, combine the cubed pota, salt, pepper, a pinch of garlic, a bit of ginger juice, and the rocoto paste. Adjust the amount of rocoto to taste.

Add a generous amount of finely chopped red onion and cilantro to the mixture and mix well.

Squeeze fresh lime juice into the ceviche mixture and mix well again.

Set the ceviche aside while preparing the chicharrón.

For the chicharrón, rinse the remaining pota strips to remove slime.

Season the raw pota strips with salt, pepper, cumin, grated garlic, and grated ginger. Add a small amount of mustard, soy sauce, and a little beaten egg, then mix well and let it rest for about 20 minutes.

Prepare a mixture of wheat flour and chuño or maicena for coating.

Coat the marinated pota strips in the flour mixture, ensuring they are well covered, then remove excess flour.

Heat oil to medium-high temperature (approximately 180 degrees Celsius) and fry the coated pota strips until golden and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens