Marinated pieces of potatoes in bright citrus juices, chilies, and garlic. Served with creamy avocado and puffed sorghum.
6 cups Water, Cold
1 sheet Dried Konbu
8 Dried Shiitake Mushrooms
3 Garlic Cloves
1 Tablespoon Kosher Salt
3 cups Yellow Potatoes (diced 1/2 Inch Cubes)
1/4 cup Lime Juice, Freshly Squeezed
1/4 cup Lemon Juice, Freshly Squeezed
1/4 cup Grapefruit Juice, Freshly Squeezed
2 teaspoons Cumin
1/4 each Habanero Pepper (Optional), Finely Diced
2 Garlic Cloves, minced
1/2 cup Red Onion, Sliced Thin
1/4 cup Cilantro, Fresh , Chopped
1/4 cup Green Onion, Sliced Thin
1 tablespoon Extra Virgin Olive Oil
1/2 cup Avocado, Diced
Sea Salt, Finely Ground to taste
Black Pepper, Freshly Ground to taste
Chili Lime Sorghum (recipe below)
Chili Lime Sorghum
1 Tablespoon Vegetable Oil
1/2 cup Popping Sorghum
1 Tablespoon Chili Lime Seasoning (Tajin)
Prep Time: 30min | Cook Time: 45min
In a heavy-bottomed pot or saucepan heat the water over medium-high heat. Once the water is at a simmer, add the konbu and remove it from the heat. Allow the konbu to steep for 10 minutes. Remove the konbu and discard or save for another use. Add the Shiitake mushrooms, garlic, and kosher salt. Place back on the stove, bring the liquid to a simmer, and cook for 15 minutes. Remove from the heat and allow the mushrooms to steep for 15 minutes. Remove the mushrooms and reserve for another use. Leave the garlic in the broth.
Add the diced potatoes to the mushroom and garlic flavored broth. Heat the potatoes over medium heat until they are at a bare simmer. Cook the potatoes until they are just fork-tender but not falling apart. Remove from the stove and drain the potatoes, remove the garlic and discard. Reserve the Dashi stock for other uses and place the potatoes in a large bowl.
To the potatoes add the Lime Juice, Lemon Juice, Grapefruit Juice, Cumin, Habenero, Minced Garlic, and Red Onion. Toss to mix all the ingredients well. Cover with plastic wrap and place in the cooler or refrigerator until the potatoes are completely cool (about 3 hours, *every hour or so give the potatoes a stir).
Remove the cooled potatoes from the fridge and add the Cilantro, Green Onion, and Olive Oil. Stir to combine and taste, readjust the seasoning.
To serve, spoon 6 ounces of potato ceviche into martini glasses and top with a spoon of diced avocado, alternatively, slices of avocado could garnish the dish. Serve the Ceviche with the chili lime sorghum.
Chili Lime Sorghum
Over medium-high heat, heat the oil in the saucepan. When the oil is hot, add the sorghum and place the lid on the pot.
Continuously shake the pot over the heat until the kernels begin to pop. Continue shaking, so the popped kernels do not burn. Once the popping is spaced out 5-7 seconds, the kernels should be popped and can be removed from the pan.
Sprinkle the puffed sorghum with the chili lime seasoning. And reserve for use.
Additionally, the sorghum can be popped in an air popper.
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