Get a Taste of Peru: Cebiche Carretillero with Chef Julio-Cesar Florez

You're going to want to eat this cebiche EVERY single day as if you were in Peru! (Don't miss one drop of the leche de tigre.) Get the recipe ▶https://foodtv.com/3eex3Ob Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Cebiche Carretillero RECIPE COURTESY OF JULIO-CESAR FLOREZ Level: Intermediate Total: 35 min Active: 35 min Yield: 1 serving Ingredients Soybean oil, for deep frying 3 ounces boiled octopus, cut into 1/2-inch pieces 2 1/2 teaspoons garlic puree All-purpose flour, for coating Kosher salt 1 teaspoon minced aji limo or other hot chile pepper 1 teaspoon finely chopped cilantro 5 ounces very fresh fish fillet; striped bass, almaco jack (longfin yellowtail) and mahi mahi are good choices 1/2 cup freshly squeezed lime juice Lettuce leaves, for serving 1 sweet potato, boiled, peeled and cut into 1/2-inch-thick slices Boiled choclo kernels (see Cook's Note), for serving Cancha corn (see Cook's Note), for serving 1 red onion, cut into thin strips and soaked in a bowl of cold water Directions Special equipment: a deep fryer (optional), deep-fry thermometer Heat a few inches of oil in a deep fryer or small heavy pot set over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer. Put the pieces of octopus in a bowl and toss with 1 1/2 teaspoons of the garlic puree. Place flour in a shallow bowl and coat the pieces of octopus evenly with flour. Shake off the excess flour, place the octopus in the oil and fry until golden. Drain on a rack or paper towels. Sprinkle with salt and set aside. Combine the aji limo, cilantro, remaining 1 teaspoon garlic puree and a pinch of salt in a medium bowl and mash with the bottom of a spoon. Cut the fish into 1/2-inch-thick slices and place in the bowl with the aji limon. Sprinkle the fish with salt and toss to coat evenly. Set aside for 2 minutes, then add the lime juice and toss again. Line a plate with lettuce leaves. Place the sweet potato, choclo kernels and cancha on one side. Next to it place the cebiche, along with the liquid in the bowl (''leche de tigre''). Top with drained strips of red onion and fried octopus and enjoy. Cook’s Note Cebiche is not a dish eaten very cold; it tastes better when the ingredients are room temperature, so don't worry about chilling the ingredients or the plates it's served on. Choclo corn is a Peruvian variety with very large kernels, often sold boiled and frozen. Cancha corn is a kind of toasted corn similar to corn nuts. You can buy both types of corn in some larger supermarkets and in grocery stores catering to Peruvian or South American customers, or find them online. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #TasteOf #Peru #CebicheCarretillero #JulioCesarFlorez #FoodNetwork Get a Taste of Peru: Cebiche Carretillero with Chef Julio-Cesar Florez | Food Network https://www.youtube.com/watch?v=yDc31iwqxdg&feature=youtu.be