Kjolle | 12. 2024 Recipe
Make Kjolle | 12. 2024 Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ceviche base
Aji / heat and aromatics
Crunch, texture & accoutrements
Finishing & garnish
Method
Ceviche base
- 1
Prepare fish and cure
Start with very fresh, sushi-grade firm white fish. Pat the fish dry with paper towels and cut into uniform 1/2-inch dice. Place fish in a nonreactive bowl and season with 1 tsp sea salt and 1/2 tsp sugar; toss gently to distribute. Pour the fresh lime juice over the fish, add the orange juice if using, and stir once to coat. Let the fish marinate in the refrigerator for 10–12 minutes for a delicate 'cook'—you want the exterior opaque but the center slightly translucent for a tender texture. Do not marinate longer than 20 minutes to avoid an overcooked, rubbery texture.
- 2
Taste and adjust
After 10–12 minutes, taste a small piece (rinse briefly if desired). Adjust seasoning: if it needs more brightness add up to 1 tbs additional lime juice; if too tart, a pinch more sugar. Drain off about one-third of the marinade if your mixture seems too wet—reserve it to spoon back later if needed.
Aji / heat and aromatics
- 3
Prepare aromatics
While the fish marinates, thinly slice the red onion and place the slices in very cold water for 5 minutes to take off harshness; drain and pat dry. Mince the serrano/jalapeño finely, removing seeds if you prefer less heat. Chop the cilantro and have the aji amarillo paste measured out.
- 4
Combine with fish
After the fish has marinated 10–12 minutes and you've drained if necessary, add the aji amarillo paste (or substitute), minced chile, thinly sliced onion, and chopped cilantro to the fish. Gently fold to combine so the aromatics are evenly distributed without breaking up the fish.
Crunch, texture & accoutrements
- 5
Prepare accompaniments
If using sweet potato, roast or boil until tender, then slice into 1/4-inch rounds or wedges. Warm the cooked corn kernels briefly in a pan or microwave to bring them to room temperature. If using cancha (toasted corn nuts), give them a quick crush in a bag if you want smaller pieces; keep some whole for extra crunch. Slice avocado just before plating to avoid browning.
- 6
Assemble
Just before serving combine the fish mixture with the warm (or room-temperature) corn kernels and gently fold in a drizzle (about 1 tsp) of extra-virgin olive oil. Taste and finish with 1/4 tsp freshly ground black pepper and any final pinch of salt or lime juice. Do not overmix—the fish should remain distinct pieces.
Finishing & garnish
- 7
Plate
Arrange a bed of microgreens or baby lettuce on each plate. Spoon the ceviche over the greens. Place sweet potato slices and avocado slices artfully to one side. Scatter toasted corn nuts or crushed tortilla chips for crunch and a few extra cilantro leaves on top.
- 8
Serve
Serve immediately with lime wedges on the side for extra brightness. Ceviche is best eaten within 30 minutes of assembly to preserve texture and the crunch of accompaniments.