Interested in cooking Peruvian Cuisine
- kare_raisu Oct 2, 2007 05:10 PM
....Can you reccomend some dishes that I should start with?
Also hoping that you could attribute the sauce/ paste to some dishes/uses
- Aji de Gallina
> Salsa de Haucatay (Black Mint)
I recently saw the Bourdain episode in Lima where he goes to a cevicheria. It seems like there are classes of ceviches (Black clam looked awesome) any info?
Can you break down a classic ceviche into required elements - such as giant corn , pepper, lime juice, slice of sweet potato?
Can you give me examples of the eytmology of certain dishes -- would tallarin be chiefly an italian influence?
I applaud your interest and curiosity. I would think empanadas - meat, fish, cheese, fruit- would be among the early basics. Walk before you run. I recall spicy fish empanadas that I wouldn't trade for...anything. ( I have a recipe...)
The #1 element of ceviche anywhere is, well, fish. Aside from lime juice, everything you mention is garnish. But traditional. Coriander seed in addition to cilantro is typical.
Other basics would include a creamy sweet pepper sauce for fresh fish preparations. The preparations for lomo and other traditional beef preparations are beyond me.
Enjoy your journey, and buen provecho!
Hi KR.... I noticed 3 major types of Ceviche.... Fish that is marinated until it turns opaque, Tiraditos which is basically sashimi that is barely marinated in lime juice... or sometimes is just tossed with a creamy, chile based sauce... and then Ceviche made from live shell fish.
The first type had the garnishes you mention... the spicy sashimi didn't... the live shell did.
As far as etymology.... the sashimi style with the creamy chile sauce... seems oddly Japanese.... but the whole category of sashimi style ceviches Tiraditos... I believe has a long non-Japanese tradition because we also find in Guerrero & Oaxaca where they are called Tiritas... and where there is no known Japanese influence.... but as you know there were some trading & migratory relationships between Guerrero, Oaxaca, Peru & Chile during the 19th Century (particularly around the time of the California Gold Rush).
re: Sam Fujisaka
Sam, most chicha morada I've had is oversweetened for my taste, and I expect it is not a part of the mild fermentatation process of the principal ingredient, purple corn, but simply the addition of a lot of sugar. I like the basic flavor. I think it has parallels to agua de jamaica, which has the same scarlet color but is steeped from dried hibiscus flowers. I regularly prepare less-sweet agua de jamaica at home, with thanks to C'hounders; can you guide me toward making chicha morada, even in a shortcut method? The fermentation is way more than I want to take on. Thanks.
re: Sam Fujisaka
See also this item on ceviche under 'stories'
I hadn't thought about this before, but this story implies that citrus is not indigenous to the Americas. It says the original version used a relative to the passion fruit (the Ecuadorian tacso) for the acid part.