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Old 08-18-2012, 02:10 PM   #11
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Chef Gaston Acurio: Ceviche in Miraflores, Lima, Perú

Photo Courtesy: Gaston Acurio - Lima, Perú
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Old 08-18-2012, 08:09 PM   #12
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Thank you for sharing Margi

Quote:
Originally Posted by Margi Cintrano View Post
Buon giorno, Good Morning,

Several years when we were in Miraflores, Lima, Perú, we had gone to Chef Gastón Acurío´s Cebichería on the Pacific Ocean, close to the Port where he has his Culinary Institute and Restaurant, similiar to the El Bulli Foundation.

Here is one of many cebiche recipes he has created from classic to vanguard, with a modern renovated twist.

Gastón´s Peruvian Cebiche

1 tablespoon sea salt
1 1/2 cups fresh squeezed lime juice
1 peeled raw sweet potato sliced finely julienne in match book sticks
1/4 red onion sliced finely
1 1/3 pounds of fresh prawns or shrimp, squid and monkfish or seabass
Nori Seaweed - a few leaves
Corn kernels from 1 cob
1 ají amarillo yellow chili pepper or other type chili pepper of choice

Marinate for 2 hours: please note; from my view, do not marinate over 2 hours;

If you marinate all day or overnight, you may find this very bitey to your palate and too salty.

Enjoy ... Serve with oven warm crusty bread and white sparkling or rosé sparkling wine of choice.

Margi. ( photo to be posted )
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Old 08-18-2012, 08:10 PM   #13
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Quote:
Originally Posted by Margi Cintrano View Post
Photo Courtesy: Gaston Acurio - Lima, Perú
Wow, that looks interesting, lovely colours
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Old 08-19-2012, 07:40 AM   #14
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Kylie,

Ceviche or Cebiche in Perú, is a lovely appetiser full of color and complex flavor, a hint of spice, and gorgeous fresh shellfish and exotic ingredients.

Highly suggest, a browse at Gaston Acurio´s website of recipes ... He is quite extraordinaire.

Thanks for your feedback.
Margi.
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Old 08-19-2012, 06:01 PM   #15
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Thanks Margi, I will go and have a look at that site
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Gastón´s Peruvian Cebiche Buon giorno, Good Morning, Several years when we were in Miraflores, Lima, Perú, we had gone to Chef Gastón Acurío´s Cebichería on the Pacific Ocean, close to the Port where he has his Culinary Institute and Restaurant, similiar to the El Bulli Foundation. Here is one of many cebiche recipes he has created from classic to vanguard, with a modern renovated twist. Gastón´s Peruvian Cebiche 1 tablespoon sea salt 1 1/2 cups fresh squeezed lime juice 1 peeled raw sweet potato sliced finely julienne in match book sticks 1/4 red onion sliced finely 1 1/3 pounds of fresh prawns or shrimp, squid and monkfish or seabass Nori Seaweed - a few leaves Corn kernels from 1 cob 1 ají amarillo yellow chili pepper or other type chili pepper of choice Marinate for 2 hours: please note; from my view, do not marinate over 2 hours; If you marinate all day or overnight, you may find this very bitey to your palate and too salty. Enjoy ... Serve with oven warm crusty bread and white sparkling or rosé sparkling wine of choice. Margi. ( photo to be posted ) 3 stars 1 reviews
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