Notes: this is a non-fishy, cooked, version of cebiche; a cheat if you don't trust your
fish-pickling capabilities. It requires Aji Amarillo
paste which can be purchased from Sol Andino
on-line and in person in London.
4 duck breasts, skin removed and sliced into bite-size
3 tbsp fresh lime juice (~2 limes)
2 cloves garlic, crushed
1 tbsp ground cumin
1 red onion, thinly sliced length-wise
1 tbsp Aji Amarillo paste
4 tbsp fresh coriander leaves, chopped
300 gm sliced yucca
oil for frying, salt and pepper
Season the sliced duck with garlic, cumin, salt and pepper
and leave to stand for one hour.
Boil the sliced yucca in salted water for 10 minutes then
put the pieces out to dry on kitchen paper.
Deep fry the dried-off yucca pieces: the won't brown, they
just need to "look cooked", turning somewhat white.
Stir fry the red onion with the Aji Amarillo paste and half
of the chopped coriander until the onion has softened.
Add the duck and stir fry until golden brown.
Add the lime juice, turn the heat to minimum, cover and
cook for three minutes.
Add the rest of the chopped coriander and serve with the
yucca chips on the side.