I love learning about cultures through food! And tasting a tiny bit of Peru was amazing. Chef Zárate aims to use locally sourced, seasonal and organic ingredients. This I love. And will definitely be returning.
My favorite was the ceviche. I have the recipe to share along with a couple more in upcoming posts and know you will enjoy all the dishes as much I did. I would have loved to share my own pictures...but ofcoarse...I remembered my camera and forgot the batteries!
|with Chef Zárate and Catalina|
This would make a very lovely start to any romantic dinner!
Sea Bass Ceviche
For the ceviche sause:
1/3 cup honey
4 garlic cloves
1/4 red onion
4 stalks of celery
1/8 lb fresh sea bass
1 cup lime juice
1/2 cup coconut juice
1 tbs aji amarillo paste
For the ceviche:
1 lb fresh sea bass, diced
1/2 red onion, sliced
1 tbs chopped cilantro
Red serrano chili (to taste)
salt & pepper (to taste)
In a blender, blend all the ceviche sauce ingredients together.
Mix the ceviche sauce with all the ingredients of the ceviche and them marinate for 15 minutes before serving.
Note: Aji Amarillo paste is a yellow Peruvian chili paste available in Latin supermarkets. You may also use any chili paste of your choice. You can substitute the serrano chili for jalapeño or habanero chili.
And a drink to enjoy your ceviche with:
Bee's Knees Cocktail
this tastes lovely ( :
1 tablespoon Honey
1/2 shot (2oz) gin
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
Combine all ingredients and ice and shake vigorously.
To avoid the honey from clumping. Add a tad bit of hot water until the honey is dissolved then continue with recipe (this makes 1 serving).
Happy Valentines Day!
*no compensation was given for sharing. I was invited to Mo-Chica for a lovely dinner and want to share the recipes. (they are yummy).
photo credit: The National Honey Board