SOUTH AMERICAN CUISINE PERU

Hello ladies and gents this is the viking telling you that today we are going to the land of mystery to me anyway we are going up in the hills to

PERU

Peruvian cuisine reflects local practices and ingredients—including influences from the indigenous population including the Inca and cuisines brought in with immigrants from Europe (Spanish cuisine, Italian cuisine, German cuisine), Asia (Chinese cuisine and Japanese cuisine) and West Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru.

 The four traditional staples of Peruvian cuisine are corn, potatoes and other tubers, Amaranthaceaes (quinoa, kañiwa and kiwicha) and legumes (beans and lupins). Staples brought by the Spanish include rice, wheat and meats (beef, pork and chicken). Many traditional foods—such as quinoa, kiwicha, chili peppers, and several roots and tubers have increased in popularity in recent decades, reflecting a revival of interest in native Peruvian foods and culinary techniques. Chef Gaston Acurio has become well known for raising awareness of local ingredients. The US food critic Eric Asimov has described it as one of the world's most important cuisines and as an exemplar of fusion cuisine, due to its long multicultural history.

CEBICHE

Ingredients

• 1 ½ pounds very fresh and high quality fish filets (corvina, halibut, escolar, hamachi, mahi-mahi)
• 1 red onion, thinly sliced
• 1 cup freshly squeezed lime juice, from about 35- 40 key limes, or 15-20 Peruvian limes
• 1-2 habanero peppers, cut in half, without seeds and deveined
• 2-3 sprigs of fresh cilantro
• Salt to taste
• Finely chopped cilantro to taste

To serve:

• Lettuce leaves
• Cancha, tostado or chulpe corn nuts
• Fresh boiled corn
• Sweet potato: thinly fried or baked chips or boiled thick slices
• Chifles or fried green plantain chips
• Diced or sliced hot peppers - optional
• Olive oil - optional
• Lime slices

Instructions

1. Cut the fish into small cubes, place in a glass bowl and cover with cold water and 1 tablespoon of salt, cover and refrigerate while you prepare the onions and juice the limes.
2. Rub the thin onion slices with 1/2 tablespoon of salt and rinse in cold water.
3. Rinse the fish to remove the salt
4. Place the cubes of fish, half of the sliced onions, and hot peppers in a glass bowl and pour the lime juice over the ingredients. Sprinkle with a little bit of salt. To minimize the acidity of the limes you can put a few ice cubes in the mix.
5. Cover and refrigerate for about 5-15 minutes.
6. Remove the cilantro sprigs and the hot peppers from the mix. Taste the fish ceviche and add additional salt if needed.
7. Use a spoon to place the ceviche in each serving bowl, add additional sliced onions to each bowl, sprinkle with finely chopped cilantro, and diced or sliced hot peppers.
8. Serve immediately with your choice of sides and garnishes.

We hope you like this post and as always have a chilled day from the viking.