PERUVIAN CEVICHE

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PERUVIAN CEVICHE

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Ingredients

Fish
1 1/4 pounds fish fillets sole, cut on the bias into 1 inch dice
1/4 cup fresh lemon juice save half
1/4 cup fresh lime juice save half
1 aji amarillo save half
Corn
2 ears corn cut in half
Sweet Potato Crisp
1 sweet potatoes
cilantro leaves
Peruvian Salsa Garnish
1 red onion cut in 1/2 lengths and sliced thin
2 teaspoons cilantro leaves finely chopped
Salt
Pepper
1 clove Garlic
Features:
    Cuisine:
    • Medium

    Ingredients

    • Fish

    • Corn

    • Sweet Potato Crisp

    • Peruvian Salsa Garnish

    Directions

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    Fish

    1. Place the cut fish into a bowl and combine the lemon, lime, aji amarillo, garlic and fish mixture and let it marinate.
    2. Add seasonsing as desired.

    Corn

    1. Boil the corn in water until soft and then chill.
    2. Serve cold.

    Sweet Potato Crisp

    1. Peel the sweet potato to long strings and deep fry in hot oil.

    Peruvian Salsa Garnish

    1. Marinate the julienned red onion in the lemon and lime juice.
    2. Add aji amarillo, choppped cilantro and season.

    *Aji amarillo is a Peruvian spice, its ready made sold as a paste or sometimes whole in jars. This recipe uses the paste.

    Ernesto Moreno

    “Inspired to cook by his Peruvian Heritage, Ernesto acquired a love of cooking at 10 years old and dreamed of working with great culinary professionals and owning a catering company.  Chef Ernesto’s passion for cooking started while he was traveling for the professional tennis championships ITF , and the desire to have meals that where healthy, delicious and well presented.

    After finishing his culinary education in Los Angeles, CA. Ernesto continued his education achieving a bachelor’s degree in hospitality management.

    While going to school, Ernesto was able to work and experience the culinary industry in hotels, restaurants and catering companies. He worked at hotels such as: Hilton, Hyatt, Four Seasons, Intercontinental Hotel group, Wolfgang Puck, Patina Catering, Boston Culinary Group, Allan Jackson Catering Beverly Hills.

    Chef Ernesto Moreno’s reputation and resume in the bustling culinary world of Los Angeles is only superseded by the age at which he’s accomplished these feats.  At 26 years old he’s already spent over half of the last decade working as demi chef de partie working directly under famous British Chef  Ashley James at the Four Seasons Beverly Hills.

    Chef Ernesto also had a Peruvian Gourmet Food Truck named INKANTO PERUVAN GOURMET; Inkanto was an idea of modern Peruvian cuisine with local and fresh ingredients. Ernesto was in charge of menu development, catering & event coordination.

    Since, he has spearheaded a massively successful multi-cultural menu overhaul as the Executive Chef at NM Cafe in Neiman Marcus, opened his own Peruvian fusion food truck, and catered such events as the Mercedes Benz Cup, The Grammys, official Oscar after parties, and the Directors Guild Awards.

    His vision of meshing both South American and European cuisine with the impeccable plating and presentation makes his, a singular and impactful new voice in the culinary world.  “

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    MARGHERITA PIZZA
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