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Where are you from? What’s your first ceviche memory? When did you first fall in love with it? I’m from a place called Clifton, born and raised in New Jersey, two hours west of the Atlantic Ocean. My family and I used to go to the beach every weekend in the summer. My first memory of ceviche was my mother preparing it. But I actually fell in love only two or three years ago. I was on an R&D trip to Peru and was eating amazing ceviches that really changed my perspective. What’s it like making ceviche in New York? How do you work with the ingredients? The limes are very different from the ones in Peru. With the limes here, you have to find the proper balance. Also, the ajis we get here are not fresh. They come frozen, so that also plays a major part in making leche de tigre. You need to learn how to adapt and make the best that you can with the ingredients available. What ceviche are you going to share with us? The classic ceviche. For me it really represents Peruvian ceviches. If you can make that one, you can make them all. It has a certain sophistication. It’s pure and straight- forward. And it’s also hard to get right, because it has only a few ingredients.

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Profile for LatinLover Magazine

Latin Lover #6: Ceviche King  

Issue #6 is all about CEVICHE: the dish that is the quintessence of summer, a dish that says sun, sea, fresh and feisty in the language of j...

Latin Lover #6: Ceviche King  

Issue #6 is all about CEVICHE: the dish that is the quintessence of summer, a dish that says sun, sea, fresh and feisty in the language of j...

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