WATCH

Watch Daphne explain her journey from model to Marine

[brid video="115900" player="7965" title="TYFYS Daphne Bye"]Keeping the troops well fed is a big part of how the military works, and Navy veteran and pop-up chef August Dannehl knows this better than most. In the WATM series "Thank You For Your Service" Augie cooks a four-course meal for his fellow vets, and each course is inspired by a veteran story from his or her time in uniform.


Daphne Bye's memory is from her father's traditional Peruvian Ceviche, which he made for her every time she came home. Daphne was brought up on the flavors of South America and would always crave the Ceviche, homemade by her family, especially when away from home for extended periods of time. Here's the recipe that chef August cooked together for Daphne:

Peruvian Ceviche w/ Uni and Yucca Crisp

Inspired by Daphne's Dad's Traditional Peruvian Ceviche

Ingredients

*all chopped ingredients should be roughly same bite-size.

Salt and Pepper to Taste

1 Tbs Extra Virgin Olive Oil (good quality)

2 Cups Canola Oil (for frying)

5-8 Limes (juiced)

2 Lbs Striped Bass (or other firm white fish - chopped)

1 Large Jalapeño (seeded, stemmed and chopped)

5 Garlic Cloves (chopped)

3 Roma Tomatoes (chopped)

1 Small Red Onion (chopped)

1/4 Cup Cilantro (chopped)

2 Ears of White Corn

4 Tbs Uni (sea urchin - for topping)

1 Large Yucca

Prepare

Boil Corn in 2 quarts of salted water for 15 minutes or until they are halfway cooked. Remove,

cool and slice kernels off cob, one side at a time. Put kernels aside.

Add corn to fish, jalapeño, garlic, tomato, onion and cilantro. Top with salt and pepper, lime

juice and olive oil.

Let sit in refrigerator overnight.

When ready to serve, heat Canola oil in small, heavy bottom pan or Wok to 350°. Meanwhile,

peel and slice Yucca with a mandolin. If you don't have a mandolin you can just slice uniform

slim slices of the Yucca carefully with a sharp knife. They should be the thickness of thin

potato chips.

When oil is at temp, fry Yucca chips in small batches pulling out when they turn golden brown.

Drain on paper towel.

To serve, place 2-3 spoonfuls of the Ceviche in a bowl, top with the Uni and Yucca chip.