Corn Fritters with Squid Ceviche

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Steps

1. 1
   Prepare the pota emulsion base: Clean the raw pota, removing the membrane from both the inner and outer sides. Cut into chunks. Place the raw pota, garlic, ginger (kion), celery, and filtered water into a blender. Blend until smooth.

   Tip: Do not add salt to this base — you will season the final ceviche, keeping control over total salt levels.

   ~5 min
2. 2
   With the blender running, slowly pour the vegetable oil in a thin, steady stream to create an emulsion — like making a mayonnaise. The mixture should thicken into a creamy, mayonnaise-like consistency. Set aside.

   Tip: Adding the oil slowly is critical — it emulsifies with the pota proteins, which act like egg yolk. This base gives the ceviche its signature body and umami.

   ~3 min
3. 3
   Blanch the pota for the ceviche: Bring a large pot of well-salted water to a full boil (the water should taste as salty as the sea). Add the pota pieces and cook for 7–8 minutes.

   Tip: The water must be at a rolling boil so you can be certain of the temperature (100°C at sea level). Cooking = time × temperature — both variables are now controlled.

   ~8 min
4. 4
   Transfer the blanched pota immediately to an ice water bath to stop the cooking. Once cold, remove the skin (it peels off more easily after blanching). Dice the pota into a macedoine (small, even cubes). Set aside with its juices.

   Tip: If the pota smells strongly acidic, add a pinch of bicarbonate to the blanching water to neutralize it.

   ~5 min
5. 5
   Prepare the corn fritters: If using a food grinder or mincer, pass the corn kernels through it (preferred over a blender). Add salt, white sugar, and egg yolks only (no whites). Mix well with a balloon whisk until fully combined.

   Tip: Use only yolks — adding whites makes the fritters soft and only browned at the edges. Yolks give crunch throughout. White sugar is essential; brown sugar will discolor the fritters. Free-range (criollo) egg yolks give the best golden color. You can add a little achiote oil for extra color.

   ~5 min
6. 6
   Heat vegetable oil in a wide pan to about 2 finger-widths deep. Spoon portions of the corn batter into the hot oil, pressing flat to form round patties. Fry until golden and crispy on each side. Drain and keep warm.

   Tip: Do not use too much oil or the fritters will lose their shape. A flat shape is key to getting a consistent crunch.

   ~10 min
7. 7
   Prepare the ceviche: Slice the red onion finely and soak in ice water for several minutes to draw out the sulfur compounds. Drain and reserve both the onion and the soaking water (agua de cebolla). In a large bowl, rub the inside walls with a halved garlic clove for subtle aroma.

   Tip: Do not discard the onion soaking water — it contains natural umami and helps control acidity in the ceviche.

   ~5 min
8. 8
   Add the drained onion to the bowl with a pinch of salt to help it weep slightly. Add the diced pota with its juices. Squeeze lime juice by cutting only the tip of each lime (not halving it through the seeds) to avoid squeezing bitter seed compounds into the ceviche. Add the agua de cebolla.

   Tip: Cutting the lime through its seeds exposes them and squeezes bitter compounds into your ceviche — this is a common cause of a bitter-tasting ceviche.

   ~3 min
9. 9
   Now add the pota emulsion base: first dilute a generous spoonful in the juiciest part of the bowl, then fold it through the whole ceviche. The liquid mixture will transform into a creamy, full-bodied leche de tigre. Add finely diced ají limo and chiffonade-cut cilantro. Mix gently.

   Tip: Always add the liquids (lime juice, agua de cebolla) before the emulsion. Adding the emulsion first risks it curdling on contact with the acid.

   ~3 min
10. 10
    Add 2–3 ice cubes to the ceviche to chill it thoroughly — touch the base of the bowl to confirm it is cold. Taste and adjust salt. Serve immediately alongside warm corn fritters.

    Tip: A ceviche must be served very cold. The contrast of cold ceviche with warm, crispy corn fritters is key to this dish. The fritters act like a tostada — you eat the ceviche on top of them.

    ~2 min

Nutrition (per serving)

Giacomo Bocchio

Tortitas de choclo con ceviche de pota junto a los HERMANOS YAIPEN | GIACOMO BOCCHIO

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