Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thinly slice 400 grams of tempeh into 0.5 cm thick rectangular pieces and gently arrange them on a serving platter.

2. 2

   In a blender, combine 60 ml of aji amarillo paste, 180 ml of fresh lime juice, 15 grams of grated fresh ginger, 10 grams of minced garlic, 30 grams of fresh cilantro, 5 grams of salt, and 1 gram of black pepper until completely smooth to create the 'leche de tigre'.

3. 3

   Evenly pour the blended 'leche de tigre' marinade over the arranged tempeh slices, ensuring all pieces are well coated.

4. 4

   Boil 200 grams of sweet potato until tender, then peel and mash it into a smooth puree.

5. 5

   Gently spread the sweet potato puree on one side of the platter and scatter 1 cup of cooked choclo kernels and 0.5 cup of cancha around the tempeh.

6. 6

   Finely slice 1 small red onion into thin slivers and artistically place them over the tempeh and around the platter just before serving.