• BREAKING NEWS Shelter in place lifted after prisoner captured

Peruvian food in Montclair, New Jersey

March 25, 2011 3:15:14 PM PDT
Cold temperatures may make you crave the summer and dream of the beach, perhaps some delicious Peruvian food can do the trick.Cold temperatures may make you crave the summer and dream of the beach. Perhaps some delicious Peruvian food can do the trick.

Ceviche is one of the many dishes you'll find at Costanera, a Peruvian restaurant that is seafood centric.

You will find some traditional Peruvian dishes, but you can also expect some twists including, a Peruvian version of Ban-Mi, a Vietnamese sandwich.

Costanera is located at 511 Bloomfield Avenue, Montclair, New Jersey.

Chef Juan Andres and his partners chose Montclair for its sophistication, the township's motto being where the city meets the suburbs, or in the case of Costanera where New Jersey meets Peru.

Learn more about the restaurant online at www.costaneranj.com

---
RECIPE:

Peru: Fish Ceviche - Recipe courtesy Chef Juan Placencia

INGREDIENTS:

1/3 pound of any fresh, sushi grade tuna.
1/3 pound of cooked prawns
1/3 pound of lump crab meat.
1/2 cup of freshly squeezed lime juice
2 cloves of garlic, minced.
1 tbsp Aji Rocoto (Peruvian red chilies) minced
1 medium or 1/2 large red onion, sliced julienne
2 table spoons of finely chopped cilantro
Salt and White Pepper to taste.

PREPARATION:

1. Cut tuna fillet into large dice; clean and cook shrimp; clean, cook and shell crab (or purchase pre-shelled crab meat); mince garlic; chop cilantro; finely dice the Aji Rocoto.

2. Place the seafood, garlic, herb(s), and Aji Rocoto into a bowl. Add the salt and white pepper and toss all ingredients together.

3. While the items marinate in the bowl, squeeze the lime juice and add it to the other ingredients. Toss all items in the bowl once more. Reserve for 2 minutes to allow the lime juice to marinate and flavors to marry.

4. While the items are marinating, slice the onions.

5. Serve the Ceviche onto shallow bowls or plates, leaving the juices behind in the bowl. Toss the sliced onions and juices together and top off each Ceviche portion with an even amount of onions. Pour the juice evenly onto each serving.

SERVINGS: 4 appetizers or 2 main course


Load Comments