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| Ceviche in martini glasses |
High mountains with winding narrow paths, rarefied crisp air, clear blue skies, flanked by a long coastline on one side, and thick rain forest on the other. The stubborn llama and the furry alpaca dotting the green mountainside. Painstakingly hand-woven textiles that are colored with natural seeds, flowers and herbs. Women with their colorful bouncy skirts and wild flowers on upturned hats to signify that they are not married.
Besides its natural beauty, Peru is also blessed with a rich and varied cuisine. There are traditional Inca ingredients grown in micro-climates, such as corn, 200 different kinds of potatoes, quinoa, and the pungent
Huacatay. Peppers are as varied and colorful as the characters in a daytime soap opera. Aji Amarillo, Aji Colorado, Aji Panka, Aji Dulce, Ahi Ricotto… and the list goes on like the credits at the end of a magnum opus. Protein from unlikely animal sources are common such as the cuy (guinea pig). You can say that the Incas put the cuy in “cuisine.”
Then came the Spanish conquistadors with their guns, germs and steel, and changed the food landscape forever. They introduced milk products, meat from sheep,cattle and wine. This was followed by African, Chinese and Japanese influences creating Novoandino cooking. (
Eat Smart in Peru).
Ceviche
Ceviche is a classic example of Novoandino cooking. The Incas originally made it with Tumbo (passion fruit) until the Spanish introduced lime. But it was the immigrant Japanese workers who elevated ceviche to the cult status it has today. Any fresh delicate river water fish can be cooked with strong citrus from key lime and minutely diced peppers and onions are added. This mound of fresh fish is flanked by starchy corn and sweet potatoes. I used a less traditional recipe by
Rick Bayless. I chose yellow fin tuna since that was the only sashimi-grade fish available at 8pm on Saturday at the Metropolitan market. A dense green paste made of sautéed garlic, jalapeno peppers and bunch of fresh cilantro and a few twigs of Italian parsley are added to marinate the diced fish besides key lime juice. Chopped cucumber and a few creamy chunks of avocado finish the spicy, tangy, ethereally light dish.
Sopa de Quinoa
Quinoa was similar to wheat for the Incas. It is a light grain which when cooked becomes a translucent bead with an incomplete ring twisted outside. I took this Andean grain on an eastern sojourn with curry powder, besides using dried Aji Panka and Aji Colorado powder, finely diced zucchini, carrots, potatoes and peas. I cooked this wholesome mix in chicken broth and served it with a slice of key lime.
After 4 days of hiking the Inca trail through the pristinely beautiful Andean countryside, the trek ends in the magical lost city of Machu Picchu – cupped by green mountains studded with wild orchids and hidden in giant swirls of mist. Last night I was transported to that very moment of magic.
Ceviche
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| Italian Parsley |
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| Cilantro |
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| Garlic and Jalapeno pepper |
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| Sautee garlic and jalapeno |
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| Pack cilantro and parsley with garlic and jalepeno and olive oil |
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| Grind into paste |
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| Key limes |
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| Sashimi grade Yellowfin tuna |
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| Chopped |
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| Cooking in key lime juice |
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| Add the herb paste |
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| Add diced Cucumbers and marinate/cook for 15 min |
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| Serve with avocado in a martini glass |
Sopa de Quinoa
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| Carrots, peas, potatoes and zucchini |
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| Aji Panka on the right and Jalepeno and powdered dried Ahi Colarado and curry powder |
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| Peeled garlic |
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| Add crushed aji panka and jalapeno to sauteed diced vegetables |
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| Add curry powder and ground aji colorado |
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| Add crushed garlic |
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| Cook quinoa for 10 minutes in microwave |
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| Add vegetables and quinoa to broth |
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| Serve as a potage |
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| Cut Fruits with Pico de Gallo and honey for dessert |
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