The chef who blends the Peruvian ceviche recipe with Mexican touches: Richard Sandoval

International borders disappear with Richard Sandoval’s Mexican-Peruvian recipe.

Award-winning Chef Richard Sandoval was cooking at his own Latin restaurant, Toro Toro, in Dubai recently. This restaurant in Dubai, which appeals to the taste buds, is just one of Chef Sandoval’s many restaurants around the world.

The Mexican-born chef is one of the most recognizable names around the world when it comes to Latin food, as well as trying to highlight South American dishes. The ceviche he prepared in the video is named after Huauchinago, a central city in Mexico.

Although named after a city in Mexico, Sandoval uses ingredients commonly found in other parts of South America in his ceviche recipe. The approach to cooking does not take into account international borders and Peruvian cuisine has a serious influence on this dish.

The gastronomic mantra ‘old ways, new hands’ in this recipe, in which he adds his own personal touches to a classic dish, is dazzling. The result is ceviche with a refreshing flavor blended with citrus.

Ceviche recipe

90 g sliced ​​sea bass

2 g chopped coriander

5 g diced red hot pepper

30 g julienned onions

30 g sweet potatoes (recipe below)

80 gr Leche de tigre (Remaining water after preparation of Ceviche / recipe below)

30 g avocado juice (recipe below)

10 g fried corn kernels (cancha)

Mix the sea bass with Leche de Tigre, sliced ​​onions, avocado and orange juice. Add salt and pepper to taste. Then serve on a chilled plate and garnish with sweet potatoes.

sweet potato recipe

50 g lime juice

2 liters of orange juice

100 g sugar

5 g cinnamon sticks

5 g star anise

1 kg peeled and sliced ​​sweet potato

Combine all ingredients in a pan and sauté. Cook until the sweet potato is fully cooked. Drain the sweet potato and extract the juice.

Leche de tigre recipe

300 g fish broth

700 g lime juice

60 g garlic

40 g ginger

80 g celery

200 g fish

250 g white onions

5 g coriander leaves

enough salt

Habañero pepper

Put all the ingredients in the blender and let it rest.

avocado sauce

300 g avocado

10 g lemon juice

35 g coriander

2 g serrano pepper

4 g of salt

Put all the ingredients in a blender, mix until you get a nice and soft consistency, after checking the taste, put it in a squeeze bottle.

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