Sparklingly fresh and endlessly adaptable, the combination. Ceviche is a seafood dish popular in the coastal regions of the americas, especially central and south america. Heres the second featured recipe from the excellent peru. Learn to make the fresh and flavorful raw fish dish and youll instantly be transported to this beautiful south american country. Acurio guides cooks through the full range of perus vibrant cuisine from popular classics like quinoa and ceviche, and lomo saltado to lesser known dishes like amaranth and aji amarillo. See more ideas about peruvian recipes, peruvian cuisine and food. Gaston is the king of peruvian cuisine and this is a must have.
Gaston acurio posted a touching message on facebook with the first 100 recipes that define us as a nation. In peru, ceviche is a very traditional, highly consumed and extraordinarily valued dish, recognized as a cultural heritage since 2004. Chefsperuvian recipesmake it simplesoupcookingethnic recipescontentchocolatebooks. He is the owner of restaurants in several countries and is the author of several books. That is the project that gaston acurio has embarked on. The origin of ceviche is disputed, however, the most likely origin lies in peru. In peru he is the host of his own television program and contributes to a few. The cookbook is acurios 400page hardcover featuring over 500 recipes with chapters on ceviche, appetizers, street food, soups, rice, stirfries and tacu tacus, stews, roasts, desserts and drinks. Acurio includes a section on the street food sold in peruvian towns. Apart from ceviche and the occasional pisco sour, ive. The colorcoded sections book break down the usual western groupings of dishes appetizers, first course, etc. How best to celebrate perus twohundredth anniversary than with its most iconic 200 recipes.
He has written for fodors, peru this week, and a host of online websites, in addition to creating two booklength guides for expats new to his. A ceviche recipe from the master, gaston acurio bon appetit. Gaston acurio jaramillo born october 30, 1967 is a peruvian chef and ambassador of peruvian cuisine. Celebrity chef gaston acurio has published a comprehensive cookbook in english about peruvian cuisine. In this film gaston explains the roots of peruvian food and introduces his new book, peru.
In peru he is the host of his own television program and contributes to a few magazines. Overall, i highly recommend this book if you want to learn more about peruvian cuisine. The cookbook phaidon, 2015, advises you to always use firmfleshed white fish, without skin and bones, to prepare classic ceviche. For example, there is an entire section on ceviche that incorporates other seafood dishes as well. Ich wollte keine bildergeschichten aus peru, sondern viele ceviche rezepte. The translation in english is not always exactly spot on so it helps to have knowledge of peruvian ingredients and produce. The famous chef recently posted his selection of the first 100 recipes on facebook.
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