The Art of Peruvian Cuisine Vol. 1: by Tony Custer by Tony Custer

Author:Tony Custer [Custer, Tony]
Language: eng
Format: epub
Publisher: Fundación Custer
Published: 2015-11-17T23:00:00+00:00

To serve:

Garnish with slices of hard boiled egg and black olives and serve with sliced boiled sweet potato.

Jalea

This combination of chicharrón and yuca is a ubiquitous main dish in local seafood restaurants. My favorite version has a strong, thick, dark sauce with coral in it. This recipe is served with a lighter salsa criolla.

Ingredients (Servings: 4)

• 4 small white fish fillets

• 2 cups salsa criolla

• 1 cup cornstarch (for coating)

• 3 cups (600 gr) raw mixed seafood (octopus, squid, scallops, etc.)

• Vegetable oil for deep frying

• Sal

• Salt, freshly ground pepper and

• Key lime juice

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