Camarones Del Sur: Shrimps Hot Ceviche In A Juice A La Piedra

Name: Camarones Del Sur: Shrimps Hot Ceviche In A Juice A La Piedra
Total time: 4 h 30 min
Yield: 1
Cuisine: Peruvian
Ingredients: Salsa encebichada; Ceviche; Andean pearls; Onion; Coriander; Aji limo; Scallion; Prepared yellow base; Aji amarillo paste; Garlic paste; Fish stock; Orange juice; Aji limo; Coriander; Iodized salt; Shrimps; Scallion; Aji mochero paste; Coriander; Aji amarillo paste; Iodized salt; Lemon juice; Panca De Choclo; Potatoes; Arracacha; Pink potatoes; Zapallo de carga; Cassava; Purple corn; Vegetable stock

31 Mar 2012

Gaston Acurio

Chef

Difficulty

Intermediate

Total Time

4H 30MIN

Cuisine

Peruvian

Ingredients

Salsa encebichada: 100 g

Ceviche: 1

Andean pearls: 10 g

Onion: 2 g, red, julienned

Coriander: 1 g

Aji limo: 1 g, julienned

Scallion: 1 g, very finely julienned

Prepared yellow base: 60 g (mix of aji amarillo, onion, and garlic paste)

Aji amarillo paste: 120 g

Garlic paste: 40 g

Fish stock: 1 l (or prawn broth)

Orange juice: 60 ml, sour

Aji limo: 20 g, cleaned

Coriander: 30 g

Iodized salt: 20 g

Shrimps: 6 (or prawn) tails

Scallion: 3 g, white part, finely chopped

Aji mochero paste: 2 g

Coriander: 1 g, chopped

Aji amarillo paste: 1 g

Iodized salt: 1 g

Lemon juice: 40 ml

Panca De Choclo: 5 g

Potatoes: 1 kg, sweet variety

Arracacha: 1 kg

Pink potatoes: 1 kg

Zapallo de carga: 1 kg

Cassava: 1 kg

Purple corn: 250 ml

Vegetable stock: 200 ml

Salt: 4 g

Onion: 100 g, red, chopped

Garlic: 20 g, peeled

Leeks: 140 g, chopped

Tomatoes: 100 g, chopped

Water: 1,2 l

Shrimps: 500 g (or prawn) heads

Vegetable oil: 5 ml

Camarones del sur, a recipe by the famous Peruvian chef Gaston Acurio to make shrimp ceviche with cassava and sweet potatoes

Method

01.

Salsa encebichada

Place the ají amarillo paste and the prepared ají amarillo base in a bowl.
Add the garlic paste.
Add the sour orange juice and season with seasoning salt, coriander, and ají limo.
At the end add the shrimp/prawn broth.
Serve very hot.

02.

Hot ceviche

You cook inside a cylinder.

At the bottom of the cylinder there’s a grill where you place the charcoal on.

Then there’s another grill on top of this one where you place the ingredients to be cooked.

Turn on the “cylinder” with its grill.

Place the ají amarillo and the ají mochero paste in a bowl.

Add green onion, salt, lemon juice.

Season the shrimp/prawn tails and the claws.

Add to previous bowl.

Place on panca leaves and put it in the grill in the “cylinder”.

Cook for three minutes taking care that the shrimp/prawns are neither overcooked nor raw.

They should absorb the entire smoked aroma.

To achieve this effect when placing the panca de choclo on the shrimp/prawns, add a little oil around the grill so that the fire starts burning higher and covers the “cylinder”.

Set aside.

03.

"Andean Pearls"

Wash the tubers well.

With a small scoop (like the one you use to make watermelon balls with) make little balls from the tubers and set them aside.

Cook them in the vegetable broth with salt.

For the black cassava: make balls from the cassava and separate half.

Cook this half with the purple corn infusion.

04.

Shrimp/prawn broth

Heat or cook the onion and garlic until it turns golden brown.

Add the previously crushed shrimp/prawn heads.

Add the vegetables and the water bit by bit.

Boil until it shrinks, strain, set aside.

05.

When serving

Place the shrimp/prawn tails and claws on the dish separately.

Place the julienned red and green onion on the shrimp / prawns.

Also decorate with the julienned colored ajíes and coriander.

Finish by placing the Andean pearls around the food.

Serve the very hot encebichado juice in a small pitcher.

31 Mar 2012

The Chef

Initially, Acurio aimed to fulfil his family's dream and become a lawyer. However, after two years at Madrid’s Universidad Complutense, he dropped out in 1989 to pursue his passion for cooking. He moved to Paris to study at Le Cordon Bleu, where he met Astrid Gutsche, who would become his wife and business partner. They moved to Lima and opened their first restaurant, Astrid y Gastón, in 1994. Originally, they served cuisine influenced by their French training but soon began to incorporate Peruvian techniques and ingredients, creating a modern Peruvian cuisine that balanced tradition with global influences.

Acurio now has a culinary presence in nine countries, with over 45 restaurants in the US, South and Central America, Europe, and the Middle East. Astrid y Gastón's success led to franchises in Chile, Colombia, Mexico, and Spain. They also expanded other brands, including La Mar, Tanta, Panchita, Chicha, Madam Tusan, Bachiche, and Papacho’s.

La Mar specializes in Peruvian ceviche with a focus on sustainability across its seven locations worldwide. Tanta serves traditional Peruvian comfort food in five cities, while Yakumanka offers international Peruvian cuisine in Barcelona, Mexico City, and Geneva. Astrid y Gastón has ranked in the top 20 of The World's 50 Best Restaurants list for three consecutive years and is also on the Latin America’s 50 Best Restaurants list alongside La Mar.

Restaurants

With a culinary empire that extends around the world, with many formats, Acurio represents Peruvian cuisine globally. La Mar, with locations in cities such as San Francisco, Miami, and Buenos Aires, is a cevichería that highlights Peru's seafood gastronomy.

Astrid y Gastón is the chef’s first restaurant, which has become a flagbearer for Peruvian cuisine globally. Meticulous attention to detail, free creativity, and an egalitarian approach to Peruvian culinary traditions makes it an exceptional restaurant that showcases all that is beautiful about Peruvian culture and cuisine.

Tanta offers a more casual dining experience, focusing on Peruvian comfort food and can be found in cities such as Chicago and Barcelona. Panchita serves traditional Peruvian street food and barbecue, while Madam Tusan blends Peruvian and Chinese cuisines, reflecting Peru's Chifa tradition. These diverse dining establishments showcase the rich variety of Peruvian cuisine, each bringing a unique taste of the country to the international culinary scene.

Acurio's influence extends beyond just his restaurants; he is a passionate advocate for Peruvian ingredients and culinary techniques, often participating in global food festivals and culinary conferences. His commitment to promoting Peruvian culture through food has made him an influential figure in the culinary world, inspiring a new generation of chefs to explore and celebrate their culinary heritages.

Recipes and dishes

Acurio is not afraid to experiment and push the limits of Peruvian traditional cuisine, constantly striving to elevate it to something both modern and surprising. His culinary empire, which includes renowned restaurants such as La Mar and Astrid y Gastón, showcases his innovative approach to Peruvian flavors. At La Mar, diners can enjoy dishes like Nikkei-style deep-fried fish, which blends Japanese and Peruvian influences, while at Astrid y Gastón, Peking duck-style guinea pig, a creative take on a traditional Andean protein, is a standout dish.

Acurio's passion for Peruvian cuisine goes beyond his inventive dishes. He shared with Fine Dining Lovers his aspiration for global recognition of Peruvian flavors, saying he “dreams every day, that the world will one day embrace Peruvian flavors in their souls and when this happens, make a contribution to celebrate food diversity as truly a weapon for peace, love, and respect between each other.” This vision highlights his belief in the power of food to bring people together and foster mutual understanding and respect.

With Peruvian cuisine currently at the pinnacle of global fine dining, Acurio’s dream is well on its way to being realized. His dedication and innovative spirit have played a significant role in propelling Peruvian food to international acclaim, making it a celebrated and influential part of the culinary world. Through his work, Acurio has not only elevated Peruvian cuisine but also contributed to a broader appreciation of food as a unifying force in our diverse world.

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