The secret to making ceviche like celebrity chef Richard Sandoval

Richard Sandoval had a dream. Introducing purely Latin American dishes to the world.

Sandoval, who learned to care for fresh, original ingredients alongside his grandmother, became known as “the maestro of Latin American cuisine”.

The Mexican-born chef-manager and television star has more than 45 restaurants around the world, from New York to Tokyo and Dubai. Toro Toro In Dubai, ceviche is one of the most popular dishes on the menu.

Before Peru’s National Ceviche Day on June 28, it’s time to learn how to make this mouth-watering piece of art.

The classic Peruvian ceviche is made from raw sashimi grade white fish. Like sea bass marinated in leche de tigre. It is served with sweet potatoes, sliced ​​onions, peppers and coriander on the side. Richard prefers to boil sweet potatoes in orange and lemon juice and add sugar, star anise, and cinnamon.

There’s nothing milk or tiger-related about lion’s milk. This name is given because of its milky appearance and strong aroma. It is made by mixing raw whitefish with bouillon, lemon juice, onion, celery, coriander, garlic, ginger and habanero pepper.

Richard recommends reserving expensive sashimi-grade fish for use directly on the plate, using any white fish for tiger milk. And removing the seeds of the habanero pepper to reduce the bitterness.

After marinating in sashimi class fish leche de tigre, a second sauce made with avocado, lemon juice, serrano pepper, coriander and salt is served with slices of onion, coriander, cancha, a type of dried Peruvian corn.

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