Salad: Peru – Ensalada De Choclo Y Aguacate (Corn and Avocado Salad)
Serving Size: 4
Approximate Time
Prep
10 min
Cook
0 min
Additional
5 min
Total
15 min
Ingredients
2 cups (300 g) cooked Peruvian choclo kernels or regular corn kernels, cooled
1 large English cucumber, thinly sliced into half-moons or ribbons
1 medium ripe avocado, diced
1 cup (130 g) jicama, cut into thin matchsticks
6 radishes, thinly sliced
1 / 4 cup (15 g) thinly sliced scallions (white and light green parts)
1 / 4 cup (10 g) cilantro leaves, roughly chopped
2 tbsp (8 g) fresh mint leaves, finely sliced
1 / 3 cup (40 g) cancha (toasted corn nuts) or roasted salted pepitas
1 / 4 cup (60 ml) passion fruit pulp or 1 / 3 cup (80 ml) unsweetened passion fruit juice
1 tbsp (15 ml) fresh orange juice
1 tsp (5 ml) fresh lime juice
1 tsp (5 ml) honey or agave, to taste
1 / 4 tsp aji amarillo paste or finely minced mild chili (optional)
3 tbsp (45 ml) extra-virgin olive oil
1 / 4 tsp fine sea salt, plus more to taste
Pinch of freshly ground white or black pepper
Instructions
In a small bowl, whisk together passion fruit pulp (or juice), orange juice, lime juice, honey, aji amarillo (if using), salt, and pepper. Slowly whisk in the olive oil until lightly emulsified; adjust sweetness or salt to balance the tartness.
In a large mixing bowl, combine the choclo, cucumber, jicama, radishes, and scallions. Add about half of the vinaigrette and toss to coat evenly. Let stand 5 minutes to lightly marinate and chill.
Gently fold in the avocado, cilantro, and mint. Add more vinaigrette to taste and season with a pinch of salt if needed.
Transfer to a serving platter and sprinkle the cancha or pepitas over the top just before serving for crunch.
Serve well-chilled alongside the ceviche to provide a cooling, lightly sweet counterpoint to its bright acidity and heat.
