CEVICHOCHO RECIPE

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity and flavor.

avocado

🥗Healthier: mashed peas

💰Cheaper: sour cream

Mashed peas provide creaminess at a lower cost.

Welcome to the kitchen and introduce the dish as cevichoco.

Mention that the recipe is for one portion but can be scaled up.

Wash the chochos (choclo) by rinsing them with water.

Peel the tomatoes by making cuts and placing them in boiling water for 30 seconds on low flame.

Transfer the tomatoes to cold water to cool them down for peeling.

Cut the peeled tomatoes into quarters.

Blend the quartered tomatoes with half a cup of water.

Sieve the blended tomato mixture to create a paste.

Cut the onion into thin strips and remove the brown ends.

Heat a cup of water for 30 seconds and rinse the onion strips to soften the flavor.

Cut the lemons and oranges in half and squeeze them to extract the juice.

Cut the remaining tomatoes into small cubes.

Chop the cilantro finely.

Combine the tomato paste with the orange and lemon juice in a bowl.

Add the rinsed onions to the mixture.

Incorporate the diced tomatoes into the bowl.

Add a pinch of chopped cilantro, followed by pepper and salt to taste.

Add a handful of chochos to the mixture and stir everything together.

Suggest serving with tostados or popcorn.

Cooking Techniques

Equipment Needed

Spice Level: