In his new cookbook Ceviche: Peruvian Cooking, Chef Martin Morales shines a light on the proliferation and significance of his native country’s food, noting that the famous French chef Escoffier described it as “one of the best cuisines in the world.”
We couldn’t agree more, which is why Latina Magazine highlighted Peruvian cuisine and Chef Morales in its June/July issue. ‘It’s time the world know about the incredible recipes, ingredients, and history of Peruvian cooking,’ we thought.
While the in-the-know food crowd put Peru on its radar several years back thanks to chefs like Gaston Acurio, Ricardo Zarate and Morales himself, the bounty, variety, and heart of Peruvian cooking remains a mystery to many.
According to Morales, “Over five hundred years of fusion has taken place for the cuisine to become what it is today. Starting with indigenous flavors and ingredients and then blending with those brought over by migrants from Spain, Italy, Africa, China, and Japan, Peruvian food has evolved into one of the most fascinating, diverse, rich, and healthful cuisines in the world.”
Regional seafood dishes are among its most notable culinary contributions. Ceviche is the oft-cited favorite, but beyond it are a host of lesser-known stews, soups, grills, anticuchos and more, all of which take inspiration from native ingredients and preparations.
Conchas Borrachas (Drunken Scallops) is reminiscent of scallop sashimi. The version created by Chef Morales and featured in Latina is light, delicate, and lovely to look at. Chupe de Camarones (Shrimp Chowder), a comforting dish similar to classic chowder, packs a heat-forward punch that awakens the taste buds. Escabeche de Pescado (Hot Marinated Fish) can be eaten cold or hot and served as a solo starter or a hearty main course paired with hard-boiled eggs, Peruvian botija olives, crisp green lettuce, sweet potatoes, and choclo on the cob.
Next, recipes from Ceviche…[pagebreak]
- 1 small bunch fresh cilantro
- 1/4 cup vegetable oil
- 12 large sea scallops, each cut horizontally into 3 slices
- 2 limes, halved
- 1/2 pomegranate, seeds removed
- 1 limo chile, seeded and finely chopped
- 2 tablespoons pisco or good quality vodka
- fine sea salt
- 3 tablespoons olive oil
- 1 large red onion, diced
- 5 cloves crushed garlic
- 2 tablespoons amarillo chile paste (or 2 tablespoons tomato puree mixed with 1 finely chopped red chile)
- 2 cups seafood stock
- 2 tomatoes, peeled, seeded and finely chopped
- 2 tablespoons long-grain white rice
- 1 tablespoon finely chopped fresh oregano (or 1 teaspoon dried), plus extra for garnish
- 1 large floury potato, peeled and cut into 3/4-inch cubes
- 1 ear ripe choclo or other corn, kernels removed from the cob
- 3 pounds shrimp, peeled and deveined, heads and shells reserved for seafood stock
- 4 large fish fillets, such as Coley (Atlantic pollock), hake, or other meaty white fish
- all-purpose flour, for dusting
- vegetable oil, for frying
- 3 tablespoons olive oil
- 2 red onions, thinly sliced
- 2 cloves garlic, finely chopped
- 2 amarillo chiles, sliced lengthwise into 1/4-inch strips
- 2 tomatoes, seeded and cut into slices 3/4-inch thick
- scant 1/4 cup red wine vinegar
- 2 tablespoons amarillo chile paste
- scant 1/4 cup seafood stock, homemade or store bought
- 1 bay leaf
- 1 teaspoon superfine sugar
- 1 teaspoon dried oregano
![Making Mealtime Matter with La Familia: Easy Sofrito [Video]](https://thelatinkitchen.com/wp-content/uploads/2015/10/sofrito-shutterstock__0-500x383.jpg)
![Easy Latin Smoothies: Goji Berry Smoothie [Video]](https://thelatinkitchen.com/wp-content/uploads/2015/12/goji_berry-shutterstock_-500x383.jpg)
![Fun and Fast Recipes: Fiesta Cabbage Salad [Video]](https://thelatinkitchen.com/wp-content/uploads/2015/11/fiesta_cabbage_slaw-shutterstock_-500x383.jpg)
