Recipe: Peruvian Canchas con Sazon Tropical and Peruvian Fish Ceviche with Cancha - Thanks dearest Irasema. Here are some recipes for Peruvian Cancha.

PERUVIAN CANCHAS CON SAZON TROPICAL
WITH FRIED CILANTRO AND SEA SALT

1 lb. Peruvian Cancha Corn
3 Tbs. Badia First Press Olive Oil
4 packages of Badia Sazon Tropical Seasoning
1 tsp. Badia cumin, ground
1 tsp. Badia chili powder, ground
1 tsp. Badia coriander, ground
2 Tbs. sea salt
1 bunch of cilantro
vegetable oil for frying

In a bowl, toss corn and olive oil, spread on a sheet pan and roast slowly in a 300 degree oven for 15-20 minutes, until golden brown and cooked in the middle. Will look similar to a half cooked popcorn kernel once it is done. Remove from oven, pour back into bowl and toss with Sazon Tropical, cumin, chili powder and coriander.

Pick sprigs off of cilantro and fry in 350 degree vegetable oil until crispy, drain thoroughly on paper towels. Crush leaves and toss with cancha corn.

Serve as a bar snack or classically with Peruvian ceviche.

Source: Executive Chef Kurtis Jantz, Trump International Sonesta Beach Resort
Recipe Yields 1 lb.

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PERUVIAN FISH CEVICHE WITH CANCHA

An exquisite variation on a Latino classic, Peruvian Fish Ceviche is cubes of fresh, tender fish marinated in citrus juice and spices. Serve with Cancha, or toasted Chulpe corn, and Goya Plantain Chips for the perfect complement.

For the Ceviche:
11/2 lbs. sea bass or other white, boneless fleshed fish
3/4 cup Goya Lemon Juice
3/4 cup Goya Bitter Orange Marinade (Naranja Agria)
1/2 cup fresh squeezed lime juice
2 tsp. fresh squeezed ginger juice
1 tbsp. Goya Minced Garlic or 6 cloves fresh garlic, minced
1 tsp. Goya Recaito
1 medium red onion, sliced into thin rings
1 cup thinly sliced celery
2 tsp. finely chopped fresh cilantro
Salt to taste
1 Goya Frozen Aji Rocoto (Red Hot Pepper), thawed and seeded
1/2 cup clam juice

For the Cancha (Toasted Corn Nuts):
Goya Vegetable Oil
1 package Goya Chulpe Corn for Toasting
Salt to taste

Side dishes:
1 package (10 oz.) Goya Plantain Chips

For the Ceviche:
Cut fish in 1" x 1" x 1/4" pieces.

In glass bowl, combine lemon juice, bitter orange, lime juice, ginger juice, garlic, and Recaito. Add fish and mix well. Cover and marinate in refrigerator for 4-6 hours until it is cooked by the citrus juices. It will become opaque all the way through.

Add onion rings, celery, cilantro and salt to taste.

In blender, puree the one seeded Rocoto pepper with the clam juice. Add to the ceviche a little at a time until you acquire the desired level of heat. Serve with Cancha and plantain chips.

For the Cancha:
In heavy saucepan with a tight fitting lid heat 1/8 inch of oil on medium high. When oil is very hot but not smoking, add the corn, cover and shake the pan often. The corn will start to pop. Continue cooking and shaking until corn is golden brown and most of the popping has stopped.

Drain on paper towels, add salt to taste, and serve with Ceviche.

Serves 6
Source: Goya Foods