Ceviche de Tarwi

Ceviche de Tarwi

By
From
Andina
Serves
4
Photographer
David Loftus

Chermo’s Bean Ceviche. You would find this quick and simple dish as a nibble, side dish or starter in many restaurants in the region of La Libertad. It’s also a favourite of my beloved godfather Chermo. A former policeman, he knows every great restaurant and picantería in the northern Andes of Peru, so in tribute to his talented palate, I dedicate this dish to him.

Ingredients

Quantity Ingredient
500g cooked white beans, preferably lupin or large cannellini
1 red onion, finely sliced
1 rocoto pepper, deseeded and finely chopped
or 2 medium-heat red chillies, deseeded and finely chopped
1 large tomato, deseeded and diced
2 tablespoons finely chopped coriander
1 tablespoon finely chopped parsley
a few handfuls cancha corn, to serve

For the dressing

Quantity Ingredient
4 tablespoons olive oil
3 lemons, juiced
salt
freshly ground black pepper

Method

  1. Put the beans, onion, rocoto pepper or chilli and the tomato in a large bowl. Gently stir to combine, being careful not to break up any of the beans.
  2. To make the dressing, whisk the olive oil with the lemon juice and season with salt and pepper.
  3. Stir the dressing through the bean and herb mixture and serve in a bowl, with a bowl of cancha corn on the side.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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