We Visited Inka Fé – Restaurant Review
This post is a sum up of our visit to Inka Fé, a Peruvian bakery in Great Neck, Long Island
“Caigua Rellena”
Caigua, stuffed with beef, and veggies, served over rice.
“Anticuchos”
Beef heart skewers, marinated in spices and in a Peruvian pepper paste, served with potatoes/corn with a spicy sauce.
“Seco de Mariscos”
“Seco de Mariscos”, is a creamy stew with some seafood, great aroma, and texture in one quick dish.
“Lasagna de Ají de Gallina”
Ají de Gallina (Creamy spicy hen stew) turned into a Lasagna
“Pollo a la Brasa”
Peruvian blackened chicken, rotisserie chicken, one of the most iconic Peruvian dishes.
“Causa Escabechada”
Causa Escabechada, Spicy Sour Potato dough, served with Fish Escabeche on top
“Chupe de Camarones”
Chupe de Camarones, Peruvian style shrimp soup, has a thick texture, has some sweet, spicy, flavors.
“Kam Lu Wantan”
Chifa dish, saute meats and veggies served with a sweet-sour tamarind sauce and wontons.
“Pan con Chicharron”
Pan con chicharron is a pork belly sandwich, full of textures and flavors!
¿En otro idioma? – Different lang?
Peruvian Ceviche
Today I will be sharing with you my recipe of Ceviche, Peruvian Ceviche is one of the most simple and delicious Ceviches on Latin America, it is also one of the most famous dishes of the Peruvian gastronomy.
If you visited Peru, you probably have tried our Ceviche. Peru is one of the best gastronomic destinations the world has. It has so many dishes, that a person like me can actually start a blog writing recipes about Peru.
Ceviche is a dish that is prepared all over the country, and every region makes it, it’s own way. There are not two Ceviches alike, which I find really amazing.
What is the heck is Ceviche?
Ceviche consists of “raw fish” marinated in an acid element (it could be lime, lemon, vinegar, etc), served cold and with a variety of sour, salty, tart, and sweet elements.
Raw Fish?
Yes, this dish is really similar to sashimi, in “Paper”, it’s served cold, serve with an acid element. it’s meant to be eaten right away and it is made with fresh ingredients, (fresh fish always)
What are the “key ingredients”?
In my opinion, a Ceviche is composed of:
- Protein (could be fish)
- Acid Element (could be lime)
- Salt and Pepper
That is it, everything else is complementary elements to a Ceviche that makes them unique.
What is “Leche de Tigre”?
Leche de Tigre o Tiger’s milk, is a marinate created to enhance the flavor of the Ceviche, the “acid element” is turned into something more complex, with a lot of flavors, and we end with a Ceviche that it has not only flavor but aroma too.
I am going to confess that I am not a big fan of Ceviche, probably that is why I haven’t prepared it as much as I should.
As a kid my mom didn’t cook fish often, and when she did, the house smelled like fish, and most of the fishes she got had bones on it, so my experience with fish was traumatic, choking multiple times with fish bones, all my clothes smelling to fish, and other stuff I just don’t want to remember.
Things changed with time, I learned to cook and eat fish, and now I am sharing a ceviche recipe that you can make at home that everyone (including the ones that are not into fish) will love.
"Ceviche"
Ingredients
- 800 or 1.5 gr or lb White Fish Fillette bite-size cubes
- 2 cups Red Onions Julianne or rings
- Half cup "Ají Limo", Fresno or another mild spicy chili Optional in rings
- Salt and Pepper
- 1 tbsp Brown Sugar
"Leche de Tigre" aka Tiger's Milk
- 1 tbsp Olive oil
- 2 Celery Sticks chopped
- 1 cup Cilantro leaves
- 1 cup Scallion chopped
- 3 tbsp "Ají Amarillo" Paste or 4 deseed Ají Amarillos
- Two Thirds cup Lime Juice
- One Third cup Lemon juice
- 4 Ice cubes
Acompannions
- 2 Sweet potatoes cooked and sliced
- 2 cups "Canchita Chulpi" Peruvian Pop Corn Toasted and salted
- 1 cup Chilfes Plantain Chips
- Half cup Cilantro Leaves Garnish
Instructions
- Cube the fish then reserve(put it into some ice if possible), save the "scraps" for the "Tiger's Milk"
Tiger's Milk
- Start with the "Tigers milk", add the ingredients (including the fish "scraps") into a bowl, let it marinate for about 6 min in the fridge then add into a blender, process, season with salt and pepper as needed and strain it.
Ceviche
- Rinse your onions, and soak them in water with a tablespoon of sugar (for 5 min or so)
- Season lightly the fish then add it to the "Leche de Tigre". Let it marinate for 2 - 3 min, then serve it on a bowl with some of the "Canchita", sweet potatoes, onions, cilantro leaves, chifles, Ají Limon, and pour some of the "Leche de Trigre" on top of it, be generous with it since most of the flavor comes from it.
- Eat it right away, Ceviche is meant to be eaten fresh!
Notes
- I always recommend ussing Fresh fish, I understand that Fish is Fish however, the flavor and texture won't be the same
- Use your favorite Fish, just keep in mind this 3 things: Has to be fresh, Make sure it has no bones, The fish you use has to be lean otherwise it will be kind of chewy.
- This is not a "Ceviche Clasico" or Classic Ceviche, this is a bit more elavorated.
- If you are in Peru or other country where Limes are really juicy and full of flavor you might want to use just Limes.
“Leche de Tigre” or Tiger’s Milk is a marinate for a fish, you can use a variety of ingredients to customize the flavor of your Ceviche, I went for a light, citric flavor, nothing crazy this time.
Ají Amarillo is an important ingredient if you are making Peruvian Ceviche, it can be used either in paste or whole, if using raw remove seeds and veins, Ceviche should have just a touch of spiciness
When marinating the fish, be careful with the timing, don’t let your fish marinate for too long, it probably will start releasing water, and getting like a soggy texture.
Ceviche is a dish that every Peruvian (even the ones that not crazy for it) have to know how to Prepare, there are some international ingredients(Ají Amarillo, Canchita) that you might want to get if trying this recipe you can find all of them “HERE”
Like Canchita, this Peruvian Popcorn will is the perfect complement for your Ceviche!
Have you tried Ceviche before? if so, tell us where!
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