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Cebiche de Gambas con Fresas |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Posted: 29 March 2013 at 03:48 |
CEBICHE or CEVICHE is one of the easiest recipes one can prepare, and its variety is incredible, ranging from the classic to the contemporary.
Here is a delightful Spring into Summer Cebiche given to me by Peruvian Chef Kiko Zeballos, a disciple of Gastón Acurió in Miraflores, Lima Capital, Perú. Kiko is the owner and executive head chef of his own venue now, called VIRÚ, named after the beautiful coastal province in northern Perú where he was born and raised on the beach of Solano. RESTAURANT VIRÚ is located in the Madrid Capital, where Kiko was head chef prior at Restaurant Gastón y Astrid ...
CHEF KIKO ( FRANCISCO ) ZEBALLOS - RESTAURANT VIRÚ
A modern take on Cebiche, a Peruvian classic since time memorial ...
CEBICHE DE GAMBAS CON FRESAS ...
RED PRAWN OR SHRIMP CEVICHE WITH FRESH STRAWBERRIES ...
INGREDIENTS
1 kilo of fresh red jumbo prawns or firm white flesh fish or squid, baby octopus and all types of shellfish in seasonal availability
300 grams of fresh or thoroughly thawed large strawberries
2 red ripe tomatoes
100 grams of lettuce of choice
2 limes ( can sub fresh lemon or ruby grapefruit or combine the 3 1/2 cups Evoo, freshly ground black, white, green and rose peppercorns and salt to taste 1 small red onion sliced in arcs
*** Peruvian peeled and boiled just to tender in salted water Optional ( wedged or chunked )
CHEF KIKO PREPARES HIS CEBICHE WITH BABY OCTOPUS, RED ONION ARCS, RED PRAWNS AND PERUVIAN POTATOES ... NOTE: ONE CAN PREPARE WITH AN ARRAY OF ASSORTED INGREDIENTS; THE PROCESS OF MARINATING IS THE SAME ... 1) Prepare the marinade: rinse well and drain the strawberries, and the shrimp ( I devein and peel ... ) and combine with the Evoo, and the lime juice ( reserve the lime zest ) .. ** time: marinade 20 minutes ... or it can be too acidic and sharp on palate ...
2) rinse the lettuces thoroughly and slice in julienne
3) scald the tomatoes in boiling water for 1 minute, and place in bowl of ice water; thus, making peeling and deseeding much easier and slice the red onion in arcs ...
4) In large martini glasses or parfait sundae glasses; collocate the lettuce, the red onion, the potato wedges, and then, add the strawberries which were marinated and shrimps. Sprinkle the salt to taste, and freshly ground peppercorns and drizzle a little Evoo. The conclusion: Sprinkle with a bit of lime zest, and serve with a wedge of lime on the glass rim ... with a shrimp on the rim ... PRETTY DISH ... TASTY TOO ... SERVE WITH A WHITE SPARKLING WINE OF CHOICE & A FOCACCIA
TYPE WARM OUT OF OVEN BREAD OR CORN TORTILLA FOR DIPPING
ENJOY,
RESTAURANT VIRÚ
MADRID CAPITAL
CHEF KIKO ZEBALLOS PHOTO COURTESY OF VÍRU RESTAURANT OWNER KIKO ZEBALLOS.
Interviewed by: Margaux Cintrano.
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