Chef Daniel Vasse
Local produce serves as an inspiration for Chef Daniel Vasse’s modern twist in his classic French cooking techniques.
1 cup sweet potato (batata mameya)
1 cup yautia lila
1 cup malanga lila
1 cup purple onion (cebolla lila)
1/3 cup cilantrillo
6 oz. of unsalted, very white codfish crumbled very fine
The juice of three limes
3/4 cup of extra virgin olive oil
1 tbsp. of honey
1 tsp. of Puerto Rican hot sauce (pique puertorriqueño)
Salt to taste
Peel each root vegetable and cut into equal-sized cubes. Boil each separately until cooked inside. Immediately refrigerate. Peel the purple onion and chop finely. Chop the cilantro. In a bowl, put the olive oil, chopped cilantro, onion, lemon juice, honey, hot sauce and codfish. Mix all the ingredients together. Later add the root vegetables and salt. Refrigerate for two hour before serving.
Mold the root vegetable ceviche into four cups. Press down lightly with a spoon and then demold each cup on individual plates and serve on a leaf of Puerto Rican hydroponic lettuce. Adorn with two quarters of a boiled egg, two quarters of a tomato and a line of oil across the plate.