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08-18-2012, 01:10 PM
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#11
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Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
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Chef Gaston Acurio: Ceviche in Miraflores, Lima, Perú
Photo Courtesy: Gaston Acurio - Lima, Perú
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08-18-2012, 07:09 PM
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#12
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Chef Extraordinaire
Join Date: Jun 2012
Location: Australia
Posts: 13,114
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Thank you for sharing Margi
Quote:
Originally Posted by Margi Cintrano
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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All I really need is love, but a little chocolate now and then doesn't hurt
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08-18-2012, 07:10 PM
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#13
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Chef Extraordinaire
Join Date: Jun 2012
Location: Australia
Posts: 13,114
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Quote:
Originally Posted by Margi Cintrano
Photo Courtesy: Gaston Acurio - Lima, Perú
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Wow, that looks interesting, lovely colours
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All I really need is love, but a little chocolate now and then doesn't hurt
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08-19-2012, 06:40 AM
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#14
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Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
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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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08-19-2012, 05:01 PM
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#15
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Chef Extraordinaire
Join Date: Jun 2012
Location: Australia
Posts: 13,114
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Thanks Margi, I will go and have a look at that site
__________________
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
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Gastón´s Peruvian Cebiche
Margi Cintrano
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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