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1
Preheat oven to 300u00b0F. Evenly spread the cant on a baking sheet and bak for approximately 30 minutes. Place the cancha in a saute pan and swirl over low heat until the kernels begin to pop. Cove with a lid and continue swirling. Remove from heat, add the canola oil, and continue to shake to evenly coat the cancha with oil. Season with salt to taste. Cool to room temperature.
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2
Place the sweet potatoes (skin on) in a saucepan; cover with water and season with salt. Bring the water to a boil and cook until soft. Place the sweet potatoes in an ice bath and remove the skin immediately; strain and refrigerate until ready to slice and serve. For the choclo, bring a saucepan with water to a boil; blanch the choclo for 30 seconds. Strain and cool and leave at room temperature to ensure the kernels do not discolor. Pick 1/4 cup cilantro leaves (no stems) and reserve.
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3
For the ceviche:
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4
Remove any discolored flesh and bones from the fish and reserve the trim for the leche de tigre. Cutting with the grain of the fish, dice the fish into small cubes and place in a bowl over an ice bath to ensure the fish is kept ice cold. Season generously with salt, tossing the fish for several minutes as this releases the proteins from the fish.
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5
Add the rinsed red onions and the habanero chiles to the fish and continue tossing. Set the ceviche in an ice bath to maintain freshness.
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6
In a separate bowl, squeeze the limes for the ceviche, taking care not to over squeeze the limes (do only once). Season the lime juice with sugar and salt to taste.
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7
Combine all the leche de tigre ingredients in a blender and pulse several times. Pour through a fine mesh sieve and press the juice out of the sieve mixture. Chill over ice until ready to serve.
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8
Arrange the ceviche, sweet potato, choclo, and cancha on a serving platter. Once ready to serve, pour the leche de tigre through a strainer over the ceviche. Garnish with sprigs of fresh cilantro and serve immediately.
