Chef Gastón Acurio, the renowned Peruvian chef, opened his first New York City restaurant last year. An offshoot of his successful Lima spot La Mar Cebicheria, the Madison Avenue hotspot is inspired by the thousands of cebicherias found throughout Peru. With a menu that focuses largely on seafood plates like ceviche, tiraditos (the Peruvian version of sashimi), and a cocktail menu built around pisco, Peru’s national spirit, La Mar is a go-to destination for anyone looking for an authentic Peruvian meal. Essential ingredients like rocoto, ajiamarillo, and aji limo peppers, choclo (Peruvian light yellow corn) and chicha (purple corn), huacatay (an herb similar to mint), the grains quinoa and kiwicha are found in abundance at La Mar, as are bar shelves full of Pisco bottles with labels from Barsol to Encanto to Gran Sierpe. Executive Chef Victoriano López, a former street vendor who has since become Acurio’s most trusted partner for the past 17 years, mans the kitchen, while Saul Ranella, who opened the bar at La Mar in San Francisco and is something of a pisco guru, tends the bar.
To celebrate our launch spirit, we’ve asked our friends at La Mar to highlight a few light summer pairings. True to form, Chef Victoriano chose ceviche to pair with Ranella’s inventive cocktails. We’ve got two words for these delectable duos: Viva Peru!
Pisco Sour and Cebiche Elegante
Peru’s national drink, the Pisco Sour, pairs beautifully with this classic ceviche anchored by fluke. Soaked in a traditional leche de tigre marinade, and accompanied by sweet potatoes and choclo, or Peruvian corn, this is the essence of Peru in pure culinary form.
- 3 ounces pisco sour
- 1 ounce simple syrup
- 1 ounce key lime juice
- 1 ounce egg whites
- 3 drops of Angostura bitters
- 2 cloves garlic, smashed
- 1 cup fresh lime juice – about 10-15 limes (buy the softest, juiciest one available)
- 1/2 piece habenero
- 4 pieces ice cubes
- 1/4 pound fluke scrap
- 1 cup cilantro leaves
- 1/2 cup red onion, chopped
- 1 teaspoon salt
- 1 1/2 pounds sushi grade fluke, cut into 1/2 inch cubes
- 1/4 cup fresh lime juice, about 4 limes
- 4 ounces red onion, sliced very thin
- 1habenero chili, cut in half
- 1/2 teaspoon cilantro leaves
- 1cup choclo, cooked Peruvian corn kernels
- 2 pounds sweet potato, roasted at 375 until soft, peeled and cut into chunks
- 1cup leche de tigre
- salt, to taste
Chilcano and Cebiche Limeño
Peru’s version of a gin and tonic, the Chilcano is a blend of pisco, lime, and ginger ale. The more complex cebiche limeño, which includes porgy, calamari, scallops and mussels, and a sauce based on the native rocoto pepper, works well with this simple drink.
- 2 ounces pisco
- 1 ounce lime juice
- 1 dash ginger syrup
- 3 dashes of Angostura bitters
- 1 lemon slice, for garnish
- ginger ale
- 4 ounces filet porgy, cut in cubes
- 4 ounces fresh calamari, sliced and blanched in boiling water and chilled
- 12 mussels, cleaned and blanched in boiling water and chilled
- 10 scallops cut into 1/4-inch pieces
- 3 red onions, sliced
- 2 habenero chilis, finely chopped
- 1bundle cilantro, finely chopped
- 5 ounces lime juice
- 2 teaspoons diced celery
- 1 tablespoon minced garlic
- 2 sweet potatoes, roasted and peeled
- 1 tablespoon Peruvian corn, boiled until soft
- 1 dash salt and pepper
- 2 tablespoons aji rocot paste
- 4 cubes of ice
- 1 container fish stock
Click here to get the full recipe.
Summer Solstice and Cebiche Pasión
A more adventurous pairing, the sweet raspberry fruit of this summertime drink is paired with shellfish like scallops, shrimp, oysters and sea urchin in a leche de tigre base.
- 1/2 ounce falernum
- 1/2 ounce simple syrup
- 1 ounce Pisco Quebrata
- 1 ounce rye whiskey
- 1 ouncefresh lemon juice
- 3 dashes of lemon bitters
- 4 raspberries
- 4 mint leaves for garnish
Click here for the full recipe.
- 3 tablespoons aji limo paste
- 3 tablespoons ají amarillo paste
- 3 tablespoons rocoto paste
- 3 tablespoons sea urchin
- 4 tablespoons fish stock
- 1/2 cup juiced limes
- 1 tablespoon salt
- 4 oysters, open and chilled
- 4 scallops, cut in 1/4-inch pieces
- 8 manila clams
- 2 ounces sea urchin
- 1 habanero chili, minced
- 4 ounces red onion, sliced
- 1/2 ounce cilantro leaves
- 2 tablespoons salt
- 4 limes, sliced for juicing
- 1 tablespoon Peruvian corn, boiled until soft
- 4 sweet potatoes; roasted, peeled and diced large
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