Peruvian cuisine

Ceviche Nikkei Recipe

By Nico Vera | September 21, 2012

ceviche-nikkei

When making ceviche, I strive to use a local white fish from a fishmonger I trust. And it’s important to take the time to wash and clean the fish before prepping and cooking with it. The acid in the lime juice will cook the ceviche, but in order to prevent from making the dish too acidic, you only need to use a small amount. As you add the lime juice, stop before the level of the juice in the bowl covers the ceviche. This dish will work well with different hot peppers, for example, you can try using a jalapeño instead of red fresno.

Nico Vera is a Peruvian chef and Pisco mixologist based in San Francisco, California, where he promotes Peruvian food and culture through pop-up dinners and cocktail classes. You can find his recipes and calendar of events on his blog, Pisco Trail.

Lomo Saltado Recipe

By Nico Vera | September 20, 2012

lomo-saltado

Although I don’t know exactly when aji amarillo was first combined with kion (ginger), sillao (soy sauce), beef, french fries, onions, and tomatoes in a wok, I know that the result is one of Peru’s comfort foods and most traditional of dishes, the Lomo Saltado or Chinese-Peruvian beef stir-fry.

Nico Vera is a Peruvian chef and Pisco mixologist based in San Francisco, California, where he promotes Peruvian food and culture through pop-up dinners and cocktail classes. You can find his recipes and calendar of events on his blog, Pisco Trail.

Pisco Sour Recipe

By Nico Vera | September 18, 2012

pisco-sour

Pisco may be the oldest distilled spirit in the Americas, but it wasn’t until 1920 that the National Drink of Peru, the Pisco Sour, was born in Lima by mixing two parts Pisco, one part simple syrup, one part lime juice, and egg whites, shaken with ice, and served strained with drops of Angostura bitters.

Today, Pisco is in the midst of a renaissance due to its versatility as a brandy born from a royal ban with a terroir that is as unique as the land where it came from.

Nico Vera is a Peruvian chef and Pisco mixologist based in San Francisco, California, where he promotes Peruvian food and culture through pop-up dinners and cocktail classes. You can find his recipes and calendar of events on his blog, Pisco Trail.

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