This duck ceviche is a delightful twist on a traditional seafood dish, featuring tender duck meat marinated in citrus juices, combined with fresh vegetables for a refreshing and flavorful appetizer or main course.
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Cut the duck meat into thin slices and place in a bowl.
Season with salt, pepper, cumin, and the minced garlic.
Add the orange juice, 1 tablespoon of dried yellow chili pepper, and 1 tablespoon of dried mirasol pepper.
Mix well and marinate in the refrigerator for 1 hour.
After marinating, heat 2 tablespoons of oil in a frying pan and sauté the duck until lightly browned.
In a separate pot, heat 1 tablespoon of oil and sauté the chopped chili peppers with the remaining dried yellow and mirasol peppers.
Add the browned duck and its marinade to the pot.
Season with salt to taste and cook over low heat for 30 minutes.
Add the julienned onions and cook for an additional 5 minutes.
Arrange the cooked cassava on a plate with lettuce leaves.
Spoon the duck ceviche on top and garnish with slices of rocoto pepper.
Ensure the duck is fully submerged in the citrus juice for proper marination.
Adjust the spice level by altering the amount of red chili used.
Can I use a different type of meat for this ceviche?
Yes, you can substitute duck with chicken breast or firm white fish if preferred.
How long can I store the ceviche?
Ceviche is best enjoyed fresh. If needed, store in an airtight container in the refrigerator for up to 24 hours.
What can I serve with duck ceviche?
Serve with tortilla chips or on a bed of lettuce for added texture.
Can I use lemon juice instead of lime or orange juice?
Yes, you can use lemon juice as an alternative for a different citrus profile.
Is special equipment needed to make duck ceviche?
No special equipment is needed to make this dish.
