Tuesday, March 24, 2015

I left my stomach in Lima, Peru

I had the opportunity to travel to Santiago, Chile and Lima, Peru for work at the beginning of March. Even though the days were packed with meetings, of course I still found time to squeeze in some fantastic dining experiences. Here is a shot of the gorgeous ceviche we tasted at Cebicheria La Mar with giant choclo corn, aji pepper, Peruvian sweet potatoes, and plenty of leche de tigre (the liquid that cooks the fish):

While I digest my experience and put together my photos, I wanted to share a recipe from a post way back in March of 2011. As part of the Daring Cooks challenge we made Peruvian recipes. Since I am missing the bright lime and zesty flavors of the many ceviches I had on my trip, I wanted to share this recipe to try to relive the experience!

I used a Wild Alaskan Halibut steak and plenty of fresh lime juice and cilantro. A finely diced red fresno pepper added a little kick to the dish (no aji peppers here, like they have in Peru). The fish "cooked" for about 10 minutes, until just opaque. Here's the fish in the 'cooking' liquid:

Ceviche de Pescado (Fish Ceviche):
Adapted from recipe by Annik Franco Barreau
1 lb. Wild Alaskan Halibut steak
1 garlic clove, mashed
1 red fresno chili pepper, minced
1/2 - 3/4 cup  freshly squeezed lime juice (enough to cover fish)
1 tablespoon  fresh cilantro, finely chopped
1/4 red onion, thinly sliced lengthwise
Salt and pepper (to taste)

Rinse fish and pat dry
Cut into 1 inch cubes (anywhere from 1/2 inch - 2 inches, depending on your preference)
Place fish in a thin layer in a non-reactive dish
Combine lime juice, chili pepper, garlic and cilantro in a dish
Pour marinade over the fish and lay sliced onion on top
After 10 minutes (approximately) fish will be 'cooked'
Remove from the liquid and serve


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