The Loving Spoonful: Peruvian Ceviche At Home
[Mary Kong] 03 30 2011The Loving Spoonful breaks out with extraordinary dining for the adventurous.
Peru gave us Macchu Picchu, pisco sours and Paddington Bear, but the real national treasure is its food. Visually pleasing, texturally rich and colorful, Peruvian food is a real gastronomic experience.
As the Organization of American States honors Peruvian cuisine with The Award for Cultural Heritage of the Americas, one of Lima’s top chefs generously shares his ceviche recipe here on Girl Meets Food.
Chef Coque Ossio is currently chef and owner of many restaurants in Lima and Cuzco, the gastronomic consultant to a luxury hotel chain, a food stylist, known for his work in Tony Custer’s acclaimed Art of Peruvian Cuisine and professor at La Escuela de Chefs de la Universidad San Ignacio de Loyola.
Ceviche can be found in most Peruvian restaurants, and it’s fish and/or seafood simply marinated in lime and spices.
In ancient Peru, the Mochica marinated fresh fish with fermented juice of the tumbo, a local fruit. The Incas used chicha, or corn beer.
Later, the Spaniards arrived with lemons and onions, and the rest is delicious history… continue reading… »
This menu is to be enjoyed by the entire table and features traditional items like gefilte fish (something everyone eats, but no one really likes…until now!) made with fresh horseradish as well as tsimmis with flanken.
Red Hook Lobster
