Last week I made for you some purple potato gnocchi and I’m using them once again for a great appetizer recipe. This time I made fried pancakes with the purple potatoes and added on top a flavorful salmon ceviche. To tell you the truth I was originally going for purple potato chips instead of pancakes but it didn’t really work as I expected. Never the less it still works really well with the ceviche! For the ceviche I decided to use salmon because it is my favorite fish and I combined it with avocados, mangos and shallots. I find that the mango add sweetness that contrast very well with the sourness of the lime. I also switched the traditional red onion with shallots as I find their taste a bit more subtle.
I love how colorful and flavorful this appetizer is! It combines different flavors and textures which makes them amazing to eat. It’s a fresh appetizer and if you’re not a fan of raw fish don’t be worried as the lime juice will cook the salmon partially during the marinating process. If you’re looking for something a bit exotic it will be the perfect appetizer for you!
Let’s start cooking!
Ingredients (16 pieces):
- 250g purple potatoes
- 1 tbsp potato starch
- 1 tsp lime zest
- 120 g salmon
- 1/2 avocado
- 1/2 mango
- 1 tbsp chopped cilantro
- 1/2 lime juice
- 1/2 shallot
- 1/4 tsp chili powder
- Salt and pepper to taste
- Oil for frying
1- Dice the salmon, avocado, shallot and mango. Place in a bowl.
2- Grate the lime to get the zest then press the lime to get the juice. Add both to the bowl.
3- Chop the cilantro and add in the bowl. Add the chili powder, salt and pepper to taste and mix well. Cover with surround wrap and let marinate in the fridge.
4- In the mean time, peel and boil and the purple potatoes. Once they are soft strain and mash. Add the potato starch and mix well.
5- Make little balls and flatten them with your palm. Make sure they are round and about 2 inches of diameter. Be very gentle and slow when you flatten them as they can break easily.
5- Heat up frying oil (I used sunflower oil). I don’t have a thermometer at home so I check the temperature with a chopstick. Put it in the oil and if you see bubbles around right away it means that the oil is ready. Fry them until they float at the surface. Place them on a paper towel to soak the excess oil. Let the pancakes cool down for a couple minutes.
6- Once the purple potato pancakes have cooled down a bit, prepare the bites. Add some ceviche on top of each pancake and decorate with some cilantro and chili powder. And it’s ready to serve and enjoy!
It’s a really great appetizer combining different flavors and textures and definitely very colorful!
I hope you will enjoy this recipe! Let me know in the comment section what you think about this recipe and if you liked it.