Peruvian Cuisine & Pisco Mixology in San Francisco
Squid Ceviche
Purists will tell you that only 5 ingredients are used in making a ceviche: fish, salt, hot peppers, onions, and lime juice. But what if you want to use squid instead of a firm flesh white fish? How do you cook the squid? And how do you make the leche de tigre sauce? The secret is to cook the squid and the leche de tigre separately, so that once combined the dish will be cool, spicy, and refreshing, just like the ocean in Peru.
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Ceviche Mixto
It happened again, as soon as the weather turns warm and the sun is out, like a Peruvian Pavlovian response, I start craving ceviche. But which one to make? The traditional Ceviche de Pescado or Japanese-Peruvian Ceviche Nikkei made with firm flesh white fish are a great introduction. But did you know ceviche can also be made with shrimp, squid, and scallops? We call this family of ceviches “mixto” or mixed.
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Ceviche Nikkei
I recently had the pleasure of demoing how to prepare ceviche to a group of foodie friends, and for many it would be their first taste of this dish, so I wanted to make a delicious impression. The recipe I chose was simple and focused on light, spicy and refreshing ingredients inspired by the fusion of Japanese and Peruvian cuisines — ideal for a hot summer day in Northern California.
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Dia del Ceviche
If you were to ask someone from Peru to name their favorite dish, odds are that they’ll emphatically answer “Ceviche!” — so it’s no surprise that this popular dish that has been around for over 500 years has a National Day of Ceviche in its honor. That day happens to be June 28th and by a delightful coincidence I was meeting a friend for lunch at La Mar.
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Ceviche de Pescado
Since Winter in San Francisco is feeling more like Summer, I was inspired to cook ceviche for lunch today. There are many ceviche variations, but this recipe is one of the simplest ways to combine protein with refreshing citrus and spicy aji. If this is your first time making ceviche, this recipe is for you.
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