Cochayuyo Ceviche

By: Camila Quevedo

Cochayuyo Ceviche
Nutrition consultant with health coach and yoga studies.
cuisine icon Duration
10 Minutes
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Pressure Cooking
cuisine icon Keywords
10 minutes, 15 minutes or less, 4 portions, ají amarillo, chilean, cochayuyo, cold water, cumin, fistful of watercress, healthy, instant pot, juice of 1 lemon, national holidays, pressure cooking, red pepper, seaweed, unsweetened coconut milk or cream, vegetarian, yellow pepper, ½ black pepper, ½ red onion

serving icon Servings
4 Portions
Ingredients
  • 3 cups cochayuyo
  • ½ red onion
  • ½ cup yellow pepper
  • ½ cup red pepper
  • 2 tsp ají amarillo
  • ½ black pepper
  • ½ tsp cumin
  • 1 cup unsweetened coconut milk or cream
  • 1 cup cold water
  • Juice of 1 lemon
  • Fistful of watercress
Instructions
  • To the Instant Pot® inner pot, add all the ingredients listed in the order indicated, except the lemon juice and watercress.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 1 Minute.
  • Once the time is up, turn the pressure release handle and wait for all the steam to be released. Remove from the pot, season with lemon juice and garnish with watercress.
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