Foods of the World Forum Homepage
Forum Home Forum Home > Latin America > South America
  New Posts New Posts RSS Feed - Ceviche Peruano
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Ceviche Peruano

 Post Reply Post Reply
Author
Message
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6246
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Ceviche Peruano
    Posted: 04 July 2012 at 11:49
 
Chef Gastón Acurió, the Ferrán Adriá of Perú and Restaurateur has numerous Cevicherías
including La Mar in historic Miraflores on the Port in Lima. His other establishments are located in: The Madrid Capital, Lima, Buenos Aries, Sao Paulo, Mexico D.F., San Francisco, California and Manhattan.
 
 
 
CHEF GASTÓN ACURIÓ´s  PERUVIAN CEVICHE ... CEVICHE PERUANO ...  
 
Here is his Delightful, simple and diversified Ceviche recipe:
 
1 1/3 pounds of fresh black sea bass, or any firm white fresh fish and / or shellfish ( shrimps or Lobster ), or Conch or Squid
 
Some Seaweed ( Nori ) sliced finely
Corn Kernels from 1 cob of corn
1 ají amarillo piquant chili pepper or a little of Cayenne Flakes dried red chili pepper or a tiny amount of dry Habanero
2 tsp. salt
6 swigs of Cilantro
2 pounds of Limes  which make 1 1/2 cups  
1/2 red onion sliced finely
1 sweet potato ( called  a Ba ta ta ) per person peeled, cooked  just until tender and not overcooked and then, sliced finely
 
1. Place all of the above ingredients in a bowl
2. Place this bowl of ceviche to marinate in another very large bowl filled with ice
3. This recipe should not be marinated longer than 1/2 hour as per Chef  Gastón Acurió
 
 
I have tried this using fresh shrimp, fresh sea bass, fresh cod and fresh crevettes ( huge red shrimp ) and I have truly enjoyed it for lunch and as an appetiser with the Vet.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Sponsored Links


Back to Top
Rod Franklin View Drop Down
Chef
Chef
Avatar

Joined: 17 February 2010
Location: USA
Status: Offline
Points: 921
Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 04 July 2012 at 12:27
Man! I love this kind of stuff. Interesting combination of ingredients. I've eaten ceviche of different types a number of times. Now, I have to make it myself if I want it. I think of it often but rarely make it. A great summer dish! Thanks for posting that. I think I will try your recipe soon.
Hungry
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6246
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 04 July 2012 at 12:38
Buonasera Rod,
 
Tongue Ceviche, when made properly is extraordinaire ... I have had Peruvian Ceviche as well as Chilean in South America and Mexican while in Acapulco ... Each recipe is a bit different.
 
Yes, you are right, this recipe is quite interesting ingredient wise ... It has a very very delicate subtle sweetness from the corn kernels and the sweet potato ...
 
I am so pleased you are going to give it a try ...
 
I am going to post the Acapulco, Mexican one and the others Chef Gastón has given me ...
Each one is quite unique and the photos ...
 
Thanks so much for your post and Happy July 4th,
Kind regards,
Ciao, Margi.  
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Rod Franklin View Drop Down
Chef
Chef
Avatar

Joined: 17 February 2010
Location: USA
Status: Offline
Points: 921
Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 04 July 2012 at 13:52
I can't wait!
Hungry
Back to Top
Rod Franklin View Drop Down
Chef
Chef
Avatar

Joined: 17 February 2010
Location: USA
Status: Offline
Points: 921
Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 10 July 2012 at 19:28
I finally found some fresh cod and tried this recipe yesterday. I love it! It has a lot going on. The sour of the lime juice, the sweet of the sweet potato and corn, the crunch of the raw corn, onion and seaweed. Every taste stays separate and all of them great. It wasn't fishy because the fish was fresh. Just awesome and I really felt like I ate something that was good for me. Will do this again for sure.

The things I did different: I haven't a clue what type of seaweed I used as its packaging was entirely in Chinese except for the words "sea tangle," whatever that means. I only used 1 cup of lime juice and put everything in a zip lock plastic bag and into the freezer for the 1/2 hour, giving it a mix half way through. I only used 1 tsp. of salt instead of two.

A great byproduct of making this is the "leche de tigre" (tigers milk) that you get when you drain it before service. Draining and keeping this juice was a good idea as it made a fine tonic when served over ice and with a splash of water. This byproduct could be the entire reason to use 1 1/2 cups of lime juice. If anyone makes it with the whole 1 1/2 cups of lime juice you might want to up the salt closer to the 2 tsp. recommended in the original recipe.

This makes a lot of food too.

Fine food, thanks Margi.

 
Hungry
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9296
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 10 July 2012 at 19:32
awesome, rod - glad that you tried it and liked it!
 
can you post a picture of the seaweed packaging? maybe we can deduce the type if we have a look at it.
 
congratulations on discovering a new favourite!Clap
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6246
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 11 July 2012 at 02:24
Good Morning, Buon Giorno,
 
Am so pleased to hear that you have enjoyed preparing the Peruvian Ceviche recipe from Gastón Acurío.
 
I have noted the minor preparatory steps you had taken, and I am so pleased your dish was successful.  TIGER NUT MILK = VALENCIAN HORCHATA a tuber nut milk ... Truly Interesting ... One can employ Almond Milk if Tiger Nut is unavailable. It is very common in L.A. and Manhattan.
 
Rod: shall give it a try the next time I prepare some ...
 
I should be able to find a photo of my "ceviche" to post. I use Nori or Wakame Seaweed. However, if this is a big problem. fresh sweet Genovese Basil or Cilantro or Parsley Italian Flat variety could work,  however, the taste profile shall change a bit ...
 
So, pleased that you were able to find FRESH cod ...
 
Yes, Peruvians have a profound gastronomy; the sea ( extremely long coastline ), the Jungle, the Mountains ( Andes ) and their Indigenious population ... plus the Spanish 1515 influence from the Convents, and Missionaries and the Chinese and Japanese immigration. 
 
Thanks for letting me know.
 
*** Tas: this is a gorgeous appetiser !
 
Ciao,
Kindest.
Margi.
 
  
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3444
Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 11 July 2012 at 03:44
Originally posted by Margi Cintrano Margi Cintrano wrote:

..
 I should be able to find a photo of my "ceviche" to post. I use Nori or Wakame Seaweed. However, if this is a big problem. fresh sweet Genovese Basil or Cilantro or Parsley Italian Flat variety could work,  however, the taste profile shall change a bit ...
 

Right you are Margi...I use cilantro in my ceviche all the time...the addition of corn sounds quite nice. Perhaps I'll be making a batch of this soon.
Go ahead...play with your food!
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6246
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 11 July 2012 at 09:30
Buonasera Hoser,
 
Pleased to hear of your interest in Gastón´s take on Ceviche ... It is quite a novel approach, and delightful, combining such subtlety of flavors and a hint of sweetness from the corn kernels and sweet potato. Very healthy too and versatile ...
 
At 1st I was a bit hesitant to try it, however, Gastón convinced me and thus, I was amazed at the delicateness ... and stunning lightness of the marinade.
 
I look forward to hearing the results.
 
Ciao and
Kind regards,
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.109 seconds.