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Restaurants›Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobar›De Alcachofa Recipe

De Alcachofa Recipe

Name: Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobars De Alcachofa Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Nikkei
Ingredients: 12 pieces canned artichoke hearts (quartered); 1 cups all-purpose flour; 2 pieces large eggs; 1.5 cups panko breadcrumbs; 0.25 cups parmesan cheese (finely grated); 1 tsp garlic powder; 0.5 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp black pepper (freshly ground); 1 cups vegetable oil (for shallow frying); 4 pieces lemon wedges (optional, for serving); 0.5 cups mayonnaise (preferably Japanese mayo); 2 tbsp sweet soy sauce (or dark soy mixed with 1 tsp sugar); 1 tbsp ponzu; 1 tsp mirin; 1 tsp rice vinegar; 1 tsp honey; 0.5 tsp sesame oil; 1 tsp fresh lime juice; 0.5 tsp grated ginger; 1 tsp toasted sesame seeds; 0.75 cups fresh cilantro (chopped, tender stems ok); 0.25 cups fresh parsley (flat-leaf, chopped); 2 pieces green onions (thinly sliced); 0.5 pieces fresh jalapeño (seeded for mild, chopped); 2 cloves garlic (minced); 1 tbsp rice vinegar; 1 tsp soy sauce; 1 tbsp fresh lime juice; 3 tbsp extra-virgin olive oil

Inspired by Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobar

Time45m

Serves4

Breaded artichoke sweet nikkei sauce and nikkei chimichurri. Choice of lettuce wrap is available for our taco - chicken with spicy mayo

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Ingredients

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Breaded Artichoke

12 pieces canned artichoke hearts (quartered)

1 cups 00 bread flour

2 pieces Large eggs

1 1/2 cups Panko breadcrumbs

1/4 cups parmesan cheese (finely grated)

1 tsp Watkins garlic powder

1/2 tsp Smoked paprika

1 tsp kosher salt

1/2 tsp black pepper (freshly ground)

1 cups vegetable oil (for shallow frying)

4 pieces lemon wedges (optional, for serving)

Sweet Nikkei Sauce (creamy, slightly sweet soy-ponzu base)

1/2 cups mayonnaise (preferably Japanese mayo)

2 tbsp sweet soy sauce (or dark soy mixed with 1 tsp sugar)

1 tbsp ponzu

1 tsp Mirin

1 tsp Rice vinegar

1 tsp Honey

1/2 tsp Toasted sesame oil

1 tsp Fresh lime juice

1/2 tsp grated ginger

1 tsp toasted sesame seeds

Nikkei Chimichurri

3/4 cups fresh cilantro (chopped, tender stems ok)

1/4 cups fresh parsley (flat-leaf, chopped)

2 pieces green onions (thinly sliced)

1/2 pieces fresh jalapeño (seeded for mild, chopped)

2 cloves Garlic (minced)

1 tbsp Rice vinegar

1 tsp Aged soy sauce

1 tbsp Fresh lime juice

3 tbsp extra-virgin olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/2 tsp toasted sesame oil

Optional Taco Assembly & Chicken Spicy Mayo (if choosing chicken taco)

8 pieces small corn or flour tortillas (or lettuce leaves for wrap)

2 cups cooked shredded rotisserie chicken (warmed)

2 tbsp sriracha

1/2 cups Mayonnaise

1 tsp ReaLime juice

2 cups shredded lettuce or mixed greens

1/2 cups pickled red onion (optional)

1/4 cups cilantro leaves (for garnish)

Method

Breaded Artichoke

Drain artichoke hearts well and pat dry with paper towels. If pieces are large, quarter so you have 12 taco-sized pieces.

Set up a breading station: place flour in a shallow bowl and season with 1/2 tsp salt and 1/4 tsp pepper. Beat eggs in a second bowl. In a third bowl combine panko, grated parmesan, garlic powder, smoked paprika, and remaining 1/2 tsp salt.

Dredge each artichoke piece in flour, shake off excess, dip in beaten eggs, then press into the panko mixture to fully coat. Place on a tray and let rest 5 minutes so crumbs adhere.

Pour vegetable oil into a large skillet to a depth of about 1/4 inch and heat over medium-high until shimmering (about 350°F / oil should sizzle a breadcrumb). Working in batches, add breaded artichokes and fry 2–3 minutes per side until golden brown and crisp. Avoid overcrowding.

Transfer fried artichokes to a wire rack over a tray or paper towel-lined plate to drain. Season immediately with a light sprinkle of salt. Keep warm in a low oven (200°F / 95°C) if making ahead.

Sweet Nikkei Sauce

In a small bowl whisk together mayonnaise, sweet soy sauce, ponzu, mirin, rice vinegar, honey, sesame oil, lime juice, and grated ginger until smooth.

Taste and adjust balance: add a little more honey for sweetness, more ponzu for brightness, or a pinch of salt if needed. Fold in toasted sesame seeds. Chill until ready to serve.

Nikkei Chimichurri

Combine chopped cilantro, parsley, sliced green onions, chopped jalapeño, and minced garlic in a medium bowl.

Add rice vinegar, soy sauce, lime juice, olive oil, toasted sesame oil, salt, and pepper. Stir until well combined. Let rest 10–15 minutes for flavors to meld. Adjust salt or acidity to taste.

Optional Taco Assembly & Chicken Spicy Mayo

Make chicken spicy mayo

Whisk together mayonnaise, sriracha, and lime juice in a small bowl. Taste and adjust heat by adding more sriracha if desired.

Warm tortillas in a dry skillet or microwave for a few seconds; if using lettuce leaves, wash and pat dry large outer leaves.

To assemble artichoke tacos: spread a thin smear of sweet nikkei sauce on the tortilla or lettuce, place 2–3 breaded artichoke pieces, spoon a little nikkei chimichurri over the top, add shredded lettuce or greens, pickled red onion if using, and garnish with cilantro leaves and a drizzle more sweet nikkei sauce.

To assemble chicken tacos (alternative): place warmed shredded chicken on the tortilla, drizzle with chicken spicy mayo, spoon some nikkei chimichurri, add lettuce, pickled onion and cilantro. Serve with lemon or lime wedges.

Serving & Finishing

Serve 2–3 artichoke pieces per taco. Offer both sauces on the side for guests to add more. Serve immediately so breading stays crisp.

Leftover sauces keep in airtight containers up to 3 days refrigerated; reheated artichokes will lose crispness but can be refreshed in a 375°F (190°C) oven for 5–8 minutes.