Italy

Tag Archive | "Peruvian cuisine"

Cocona Ceviche


Ceviche in its bath of leche de tigre (tiger’s milk) and garnish of starch items, onion, plantain, sweet potato, chiles and more.

During the shooting of the public television show “Simply Ming” earlier this week, chef Elizabeth Johnson, Latin cuisines specialist at the Culinary Institute of America, San Antonio, demonstrated making this Peruvian-style ceviche. Her host and celebrity chef of the show, Ming Tsai, gave it an enthusiastic thumbs up.

Note that in the technique, steps are taken to keep bitterness out of the mix of flavors. Slicing the limes top to bottom, discarding the pithy, seedy center before squeezing, is one way. And, the chef recommends not using a hand-held lemon squeezer, as the bitter oils stay on the tool.

The recipe calls for discarding the center part of the red onion, or the heart. That is because this part grew first, and is the oldest and most bitter-tasting.

Cocona Ceviche

Ceviche

1/2 pound grouper, bonito
Kombu sheets, as needed, (optional)
4 teaspoons salt
1 Ají limo, thinly sliced with seeds/veins OR Substitute habanero, without seeds, veins)
1/4 cup red onion, heart removed, julienne,  rinsed in ice cold water
Ice bath and kosher salt, for curing fish

Leche de Tigre (Yields 1 cup)

20 Mexican key limes, or Mexican limes
1 pinch Bonita flakes (find in Japanese market, or section of supermarket)
2 Ají limo, thinly sliced with seeds/veins OR substitute habanero, without seeds, veins
1 celery stalk, peeled, thinly sliced
Ginger, peeled, grated to make 1 teaspoon pulp
2 garlic cloves, mashed with chef’s knife
1/4 cup cocona pulp (Amazonian tree tomato) OR substitute with other acidic fruit
1/4 cup red onion, heart removed, julienne, rinsed or soaked in ice cold water

Garnish

1/4 cup plantains, ripe, peeled, 1/2-inch bias slice
1/4 cup sweet potatoes, roasted, peeled, sliced
1 cilantro sprig, roughly chopped

For the garnish: preheat oven to 400 degrees and bake the sweet potato, skin on for 35 minutes. Slice the plantains and reserve.

For the leche de tigre:  Cut the limes in half lengthwise, discarding the middle section and squeeze into a bowl. If you choose to use a lime squeezer, wipe the squeezer down with a dry towel after each use to avoid the build up of bitter oils from the limes. Add the remaining ingredients to the lime juice and reserve on ice. Season with salt to taste.

For the ceviche: Square off the fish and remove any bones or discolored pieces of flesh, adding these pieces to your leche de tigre mixture. Cut the fish into ½ inch bias cubes. Transfer the cut fish to a bowl set over an ice bath. Generously salt the fish, approximately 4-5 pinches of kosher salt. Mix the salted fish with a spoon and watch as the proteins in the fish produce a glossy sheen around the fish with the additional of the salt. Add the ají limo and red onion and continue tossing the fish for 1 minute.

Pour the leche de tigre through a strainer over the fish and press the strained ingredients. Transfer the ingredients to a bowl, add the garnish and serve immediately.

Makes 4 portions

From Elizabeth Johnson, chef-instructor, Latin Cuisines Specialist, at Culinary Institute of America, San Antonio

Posted in Featured, RecipesComments Off on Cocona Ceviche

Taste the Cuisine of Peru at NAO with Celebrated Chef Schiaffino


Chef Pedro Miguel Schiaffino

Acclaimed Peruvian chef Pedro Miguel Schiaffino will come Culinary Institute of America’s San Antonio campus next week as the first visiting chef in the school’s Latin Cuisines Certificate Program.

He’ll work with the students, but the public will also get a chance to sample his cooking when he prepares two dinners July 6-7 at NAO, the school’s restaurant, which is at the Pearl Brewery, 200 E. Grayson St.

Schiaffino graduated from the CIA’s Hyde Park, N.Y., campus in 1997 and is the chef-owner of a group of restaurants in Lima, Peru. He has earned a name for himself as a researcher and innovator for his use of products from the Peruvian Amazon that have never before been used in haute cuisine. He is one of the representatives of “the new culinary revolution” coming out of the Amazon Jungle’s pantry.

While in residence, he will teach the San Antonio students about the cuisines of Peru and showcase many of the diverse ingredients and culinary techniques from the regions of the Amazon.

Those who want to sample Schiaffino’s cuisine at NAO will be able to order a five-course menu available July 6-7 for $56 a person.

The menu will feature the following:

  • Tuna Brûlé with Cocona—Lime Juice and Tobiko Wild Caigua with Scallops, Andean Seaweed, and Maca Root
  • Fish Ceviche with Tumbo
  • Paiche with Masato and Black Tapioca
  • Arroz con Pato
  • Pork Adobo with Sweet Potato
  • Copoazu and Green Melon
  • Lucuma and Deep Fried “Truffles”

Reservations can be made at OpenTable.com, or by calling (210) 554-6484.

Posted in Daily Dish, NewsComments Off on Taste the Cuisine of Peru at NAO with Celebrated Chef Schiaffino