ceviche

My little sister recently ate at a Michelin starred restaurant. 'How was it?' I asked, when she returned. 'Excellent,' she said. 'But I'm starving.' I then watched as she polished off two chicken and mushroom pot noodles, and quickly moved the steak I was saving to the very back of our fridge.
Peruvian food was a big thing in London a couple of years ago, and, in the same way that Mexican food has taken on a more
Countries from South and Central America have been setting culinary trends recently and now Ecuador is making the running.
Many people ask me what makes Peruvian food so exciting? Well continuing my posts regarding this question, this week I'd like to answer by talking about Peru's dynamic and just incredible restaurant scene.
One of the first things I was taught in school about Peru's geography was the beauty of its three main geographical areas; the coast, the mountains and the jungle; la costa, la sierra y la selva. Here you can find many treasures that are blessed with a wide variety of climates and soils to grow many ingredients.
Mother Nature has been kind to Peruvian chefs and cooks over the years and thus fuelled their creativity and quest for great taste. Going to Cusco was an extraordinary trip; San Pedro Market is a place of wonder for any cook and food lover.
History is very important in our cuisine. I have always revered our heritage and treasured our past as it gives us a grounding about where we came from, and where we are going. It helps us understand the reason behind what we are doing, why we are doing it and gives us a guide.
Lomo Saltado is one of Peru's most loved dishes. Every household in Peru makes it and so do many restaurants. Every mum and aunt in Peru has their own recipe which differs from each other. Some make it with red wine instead of vinegar, others add beer, but like all our dishes, its all about great ingredients and flavours.
I have a great respect and appreciation bought about by my ancestral indigenous heritage which worshipped Mother Earth: Pacha Mama. As a cook and restaurateur, Mother Earth is tied to my life like the most fulfilling umbilical cord, supplying me with the most beautiful produce and ingredients which help me live, work and feed others.
The Pisco Sour is uplifting, refreshing and a real pick me up - that's why many are saying that it's set to take over mojitos. I think its even better. Tastier, edgier, more refreshing and healthier with its higher vitamin C content.