Mango Ceviche
Curry Leche de Tigre, Ají Amarillo, Crispy Quinoa, Cilantro Oil, Fried Corn
Chef Luis Cornejo of Llama Inn | Brooklyn, NY
Adapted by StarChefs | March 2025 | Photo: Will Blunt
INGREDIENTS
Leche de Tigre:
Yield: 1.22 kilograms
160 grams diced Spanish onions
150 grams diced celery
20 grams minced garlic
20 grams minced ginger
5 grams diced red habanero chiles
30 grams kosher salt
10 grams MSG
500 grams lime juice
20 grams cilantro
Confit Ají Amarillo:
Yield: 1.37 kilograms
2.27 kilograms ají amarillos
800 grams canola oil
700 grams diced Spanish onions
200 grams minced garlic
Curry Leche de Tigre:
Yield: 1.18 kilograms
200 grams yellow curry paste
100 grams granulated sugar
6 grams kosher salt
2 grams xanthan gum
Crispy Quinoa:
Cooked black quinoa
Oil for frying
Cilantro Oil:
Yield: 400 grams
1 kilogram canola oil
500 grams cilantro
Mango:
Yield: 500 grams
500 grams mangos
250 grams granulated sugar
To Assemble and Serve:
Yield: 1 serving
10 grams fried corn kernels
Pea leaves
METHOD
For the Leche de Tigre:
In a large mixing bowl, combine onions, celery, garlic, ginger, chiles, salt, and MSG. Add lime juice and 400 grams ice. Using a Vitamix Commercial immersion blender, purée mixture until smooth. Add cilantro and blend until incorporated. Strain into an airtight container and refrigerate.
For the Confit Ají Amarillo:
In a wok over medium heat, add all ingredients. Cook until chiles have caramelized. Transfer mixture to a Vitamix Commercial blender and purée until smooth. Transfer to an airtight container and refrigerate.
For the Curry Leche de Tigre:
In a Vitamix Commercial blender, add curry paste, sugar, salt, xanthan gum, 950 grams Leche de Tigre, and 400 grams Confit Ají Amarillo. Blend until smooth. Strain into an airtight container and refrigerate.
For the Crispy Quinoa:
Heat oven to 200°F. Place quinoa on a parchment paper-lined sheet tray. Transfer to oven and cook until fully dehydrated. Let cool. In a fryer, heat oil to 350°F. Add dehydrated quinoa and fry until puffed up. Transfer to a paper towel-lined plate and let drain. Transfer to an airtight container and reserve.
For the Cilantro Oil:
In a Vitamix Commercial blender, add oil and cilantro. Blend on high speed until mixture reaches 158°F. Strain into an airtight container and reserve.
For the Mango:
In a pot over medium heat, add sugar and 250 grams water. Cook until sugar has fully dissolved, stirring occasionally. Remove from heat and let cool. Stir in mango. Strain, and set aside.
To Assemble and Serve:
In a mixing bowl, combine 100 grams Curry Leche de Tigre and 80 grams Mango. Transfer to a serving bowl. Drizzle with 5 grams Cilantro Oil. Garnish with fried corn kernels, 8 grams Crispy Quinoa, and pea leaves.
