What are those hard kernals called that is served with Peruvian Seviche?

Question

They are hard and crunchy on the outside and almost frothy on the inside. Soft and feathery on the inside . . . ? And does anyone know a good recipe to make them?

Answer 1

The bean-like vegetable, yuyo (known as tarwí in southern Peru) is prepared as accompaniment to the fish seviche. I'm not sure where you could find yuyo, but if you live in a very diverse city you might be able to track it down.

Here is my recipe for scallop seviche

Ingredients
4 fresh limes
1 fresh lemon
1 lb Bay Scallops
1/2 medium red bell pepper, finely diced
1 medium red onion, finely diced
1 fresh chili, seeded and minced
1 clove garlic, minced
1/4 cup chopped fresh cilantro
2 tablespoons extra virgin olive oil
coarse salt
zest from 1 lime and 1 lemon, julienned
blue corn tortilla chips, for serving

Method
Squeeze 1/2 cup lime juice and 1/4 cup lemon juice. Combine citrus juice and zest, scallops, peppers, onion, chile, garlic, cilantro and oil in a mixing bowl. Marinate at room temperature, stirring occasionally, for 1 hour. Refrigerate covered for 1 hour. Remove zest from ceviche and season to taste with salt, if needed. Garnish with julienned lime zest. Serve with blue corn tortilla chips.

Answer 2

most recipes that i've seen for peruvian ceviche call for the use of corn nuts.