4 ounces orange juice
4 ounces lime juice
6 to 8 16/20 shrimp, peeled and deveined
2 pinches cumin, toasted
Half of an avocado, medium dice
3 tablespoons cucumber, deseeded, medium dice
1 tablespoons red bell pepper, deseeded, medium dice
1 teaspoon jalapeno with seeds, minced
2 tablespoons extra virgin olive oil
Salt to taste
Mix all ingredients, and enjoy!
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2 teaspoons garlic
1 tablespoon white onion
1 tablespoon celery
Pinch of ginger
6.5 ounces lime Juice
4 cilantro stems
Pinch of habanero or thai chile
1 ounce white fish
2.5 ounces ice
6.5 ounces fumet
Salt to taste
Mix all the ingredients lightly in the blender. Once everything comes together strain through a fine strainer. Reserve juices and refrigerate. This is the leche de tigre for the ceviche.
4 ounces golden corvina or wild striped bass
2 ounces leche de tigre (see above)
1/2 ounce red onion
Pinch chopped cilantro
1/2 ounce sweet potato, medium dice
Pinch finely chopped habanero chile
Cut corvina into ½ inch cubes and refrigerate. You can use the scraps for leche de tigre, above. Prepare leche de tigre (see above) and refrigerate until ready to use. Thinly shave red onion and submerge in ice cold water for 30 seconds. This will make the red onion nice and crisp and will take some of the bite off. Drain red onion and place in a bowl with paper towel. Take a small to medium sized sweet potato and bake on a bed of salt at 350F until tender. Let the sweet potato cool and then cut into medium sized cubes. Take 1 habanero and split and half. Take seeds and veins out. (Make sure to use gloves when handling.) Cut habanero into thin strips. Then turn habanero clockwise ¼ of the way and cut into a very small dice. Take 1 gram of cleaned cilantro leaves and chop with a very sharp knife to avoid bruising. All ingredients, when done, should be placed in small containers in an orderly fashion and refrigerated.
The ceviche that you’re about to prepare must be very cold. Take 4 ounces of the cubed corvina and place into a stainless steel bowl that is set on ice. Lightly season the corvina with salt and a squeeze of fresh lime. Add habanero, cilantro and shaved red onions. Mix once or twice. Then add leche de tigre and mix again. Adjust seasoning with salt. Take a bowl that has been refrigerated and serve the corvina along with the juices. Garnish with cubed sweet potatoes.
View article: Who Will Be Ceviche King of NYC?
1 pound fresh salmon fillet
1 tabelspoon capers
1 teaspoon chopped cilantro
4 tablespoon mayonnaise
2 tablespoon huacatay paste
5 large limes, juiced
1 teaspoon yellow aji paste
2 teaspoon soy sauce
White Peruvian corn, shelled
Salt and pepper to taste
8 Bamboo skewers
2 teaspoons olive oil
Cut salmon into 1-inch cubes and thread 4 pieces of salmon onto each skewer. There should be enough for 8 kebabs, or 4 portions. Season with salt and pepper.
In a large bowl combine lime juice, mayonnaise, soy sauce, capers, yellow aji paste, huacatay paste and chopped cilantro. Mix until ingredients are well incorporated into a silky sauce.
Heat oil in a large nonstick skillet on medium-high heat and cook skewers for 30 seconds on each side. Remove from heat and place on a large platter.
Pour sauce over the kebabs and serve with shelled corn sprinkled on top.
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4 cups carrot juice
3 cups orange juice
2 ounces sliced ginger, peeled
2 habanero peppers
1 stalk lemongrass, chopped
Combine everything in a pot, and allow to boil for 5 to 8 minutes. Puree in a blender, strain and allow to cool.
1.5 pounds red snapper filet, without skin, thinly sliced
1.5 cups lime juice
¼ cup olive oil
1 cup red onion, thinly sliced
1 cup scallion, thinly sliced
1 cup carrot, julienned and blanched
1/2 bunch cilantro, chopped
2 grapefruits, segmented
Mix together the oil and lime juice. Add the snapper. Add the vegetables, fruit and carrot sauce. Plate the mixture in deep bowl or martini glass.
View article: Who Will Be Ceviche King of NYC?
1 cup orange juice
¼ cup rice vinegar
¼ cup light soy sauce
1 tablespoon sambal olek or Thai chile-garlic sauce
¼ cup yuzu juice
¼ cup lime juice
1 pound sushi quality Yellowfin tuna, diced
3 tablespoons Vidalia onion, thinly sliced
5 teaspoons radish, julienned
5 tablespoons watermelon, ¼ diced
2 tablespoons chives, chopped
Kosher salt to taste
In a medium bowl combine the orange juice, rice vinegar, soy sauce, chile sauce, yes juice and lime juice, and whisk vigorously until a well incorporated sauce forms.
In another bowl combine together the tuna, onion, radish and watermelon; hand toss until the ingredients are mixed together well.
Pour the sauce over the ceviche. Be careful not to drown the salad. To better incorporate the vinaigrette, mix the ceviche by hand.
Place ¼ of the salad per plate; sprinkle the chives on top for garnish.
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Invented by American slaves and beloved by Southerners of all stripes, it is a mix of black-eyed peas, rice, and greens, seasoned with ham hocks. Traditionally it is eaten on New Years Day with the hope that it will bring good luck, as the black-eye peas themselves are sign of prosperity.
1 tablespoon of olive oil
1 medium sized carrot diced
1 medium sized onion diced
1 bay leaf
4 minced garlic cloves
1 ham hock
1 1/2 cups of black-eyed peas that have been soaked
3 cups of water
1 cup of cooked black rice
2 cups of chopped kale
Kosher salt to taste
Cayenne to taste
Black pepper to taste
Garnish with chopped scallions
A note on ham hock: In The Gift of Southern Cooking, Scott Peacock and Edna Lewis caution against supermarket smoked ham hocks, because of their synthetic chemical taste. With this in mind, be careful in regards to where you get your meat. If possible procure yours from a trusted butcher. A slab of bacon, country ham, or cured European ham such as jamón serrano would work fine, as would a pig’s foot.
In a heavy soup pan or dutch oven, saute the onions and carrot with olive oil and bay leaf. After two minutes add the garlic and continue sautéing for an additional two minutes. Next add the water and ham hock. Cover and simmer for at least an hour, allowing the ham hock to impart its flavor into the water. Taste the water before adding the beans; you want it to taste of pork. Add the black-eyed peas and simmer for forty minutes. When beans are tender, cut off the heat and add kale. Cover. After five minutes your kale will have cooked. Season with salt, cayenne, and black pepper to taste. Either serve over a bed of rice or add the rice to the pot. Garnish with chopped scallions.
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I know how to cook, but I had to teach myself the foods of Latin America, because being Cuban doesn’t prepare you to cook Peruvian or Mexican. I always say this book could only have been done in this country. If I had been in Peru, I wouldn’t have been able to get the chiles from Mexico. If I had been in Mexico I wouldn’t have been able to get Andean hot peppers.
For me, the past decade or so of Latin American film production has been, artistically, the most interesting decade since the Sixties. The current movement can be said to have started in Argentine at the end of the 1990s, but soon there was exciting new work coming from Mexico, Chile, and other countries as well.
The chiringuito, the quintessential no-frills summer food destination, has been home to numerous gatherings over the years, triggering revelations and confessions around approachable, comfort food in Spain for almost a century. Come summer, its presence becomes ubiquitous all over the country, particularly at the beachfront, with many chiringuitos standing out for their simple yet well executed, produce-led, short-order cooking.
Customers have to come all the way here. You need to present something that people will drive out for. When we opened we offered a more conservative cuisine, quite traditional and reminiscent of Navarra, where I come from. In 1995 we made a turn into a more personal cuisine, which evolved into the signature cuisine that we are now known for.
1 cup salted almonds
6 garlic cloves
1/2 cup parsley
12 pieces of organic chicken
3 eggs
White wine
Sea salt
Pepper
Olive oil
Crush almonds, parsley, and garlic using a mortar and pestle. Set aside. Heat enough olive oil in a large heavy bottom frying pan or casserole dish to fry and brown the chicken pieces on all sides. Stir in the almond mixture. Cover the chicken with liquid using 1/2 water and 1/2 white wine. Cover and simmer on medium heat for approximately 25-30 minutes. Halfway through the cooking process, throw in the 3 eggs into the boiling water. Remove after 15 minutes. Set aside, until cool. Grate the hard boiled eggs on top of the chicken and let simmer for another 5 minutes, or until sauce is thickened. Add salt and pepper to taste. Serve with roasted potatoes and rustic bread.
Photos by Pako Dominguez.
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