Cancha

Name: Cancha
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 200 g cancha corn; 1 tbsp oil; 1 tsp fine sea salt; 1 tsp aji powder; 1 tsp lime zest

25 minutes prep 45 minutes cook Serves 4 to 6 vegan, ceviche

Cancha, a beloved Peruvian snack, finds its roots in the vibrant ceviche bars scattered across the country, where it's a staple for sharing among friends and family. Traditionally enjoyed as an accompaniment to ceviche, it also stands alone as a crunchy treat. This home version captures the essence of how a Peruvian family would prepare it, with salt judged by hand and oil used generously to bring out its iconic flavor.

The taste of cancha should be a delightful balance of salty and spicy, with the subtle zing of lime zest brightening each bite. The texture is undeniably crispy, offering a satisfying crackle that pairs perfectly with the heat of aji powder. It's a snack meant to be enjoyed with good company, embodying the informal yet flavorful spirit of Peruvian dining.

Ingredients

200 gcancha corn
1 tbspoil
1 tspfine sea salt
1 tspaji powder
1 tsplime zest

Method

Start by measuring out 200 g of cancha corn. Ensure the kernels are dry and free from any debris. In a small bowl, combine 1 tsp of fine sea salt, 1 tsp of aji powder, and 1 tsp of lime zest. Mix these seasonings well to ensure an even distribution of flavors.
Choose a heavy-bottomed skillet or frying pan, as it will provide even heat distribution. Add 1 tbsp of oil to the pan and heat it over medium heat. Once the oil is shimmering, add the seasoned cancha corn to the pan, stirring to coat the kernels evenly with the oil.
Cook the cancha corn slowly, stirring occasionally to ensure even cooking. The kernels will begin to puff and pop slightly as they heat. Continue cooking until the corn is golden brown and has a nutty aroma, indicating that it is perfectly toasted.
Once the cancha has reached the desired texture, which should be crunchy and slightly puffed, remove the pan from the heat. Taste a few kernels to check for seasoning. If needed, adjust the salt to your preference by sprinkling a little more fine sea salt and tossing the corn to distribute.
Transfer the finished cancha to a serving bowl. Allow it to cool slightly before serving, as this will enhance the crunchiness. Serve as a snack or appetizer, perfect for sharing with friends and family.