My name is Juell Santos, I’m a Culinary Arts student at Passaic County Community College (PCCC). Throughout my first semester, I’ve been taking the culinary fundamentals class in the culinary arts program, taught by Chef David Ritter. As we approached our 13th class, we were studying fish, exploring different species, their parts, and how they are used in various dishes.
The class, which runs from 8:00 AM to 12:00 PM, consists of a lecture followed by hands-on prep work. What we didn’t expect was a surprise introduction to Edward Torres, the owner of Leña y Carbon, a Peruvian restaurant in Paterson, NJ. Together with his Head Chef, Maykel Lopez, they were going to demonstrate how to prepare authentic Peruvian ceviche.
This opportunity wouldn’t have been possible without the efforts of Chef Louis Hernandez, Director of our culinary program, and the Consul General of Peru, Gabriela Porras, who, along with Monica Canedo and Consul Deputy Juan Carlos Hurtado Vargas, organized this special event to give us a taste of Peru’s culinary roots.
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The Demonstration
The session began with a well-produced video highlighting ceviche’s importance as a staple meal in Peru’s history. The Consul General of Peru, Gabriela Porras, shared her appreciation for the dish’s cultural significance. Edward Torres, the restaurant owner, then spoke about his journey and how ceviche has become a signature dish at Leña y Carbon. Chef Maykel Lopez took over and guided us through the process of making ceviche, using the ingredients that we had prepared:
· 5 lbs. of fresh white seabass fish fillets
· 6 thinly sliced red onions
· 40 juiced limes
· 5 small aji limo/red chilis
· 1 minced head of garlic
· 1 grated small piece of fresh ginger
· Freshly chopped cilantro leaves
· Salt and black pepper to taste
We also prepared boiled sweet potatoes and corn on the cob as traditional sides, which were presented beautifully on butter lettuce leaves.
Preparing the Ceviche
Ceviche is a traditional Peruvian dish that brings together simple, fresh ingredients. The process begins with making the Leche de Tigre (Tiger's Milk), which is the base for the dish, contributing to both the texture and flavor. The Leche de Tigre is made by blending small
pieces of the fish with lime juice, water, garlic, ginger, chilies, and seasonings.
Once prepared, thinly sliced fish fillets are combined with the Leche de Tigre, minced garlic, grated ginger, chopped cilantro, chilies, a bit of water, and salt and pepper to taste. The key is to add the lime juice last, just before serving, to ensure the fish doesn’t overcook.
After letting the fish marinate for a few minutes (2-5 minutes depending on the quantity), the flavors meld together. Just before serving, add in the thinly sliced red onions (which should be rinsed to remove the overpowering smell) for a burst of color and texture.
To serve, plate the ceviche on a bed of butter lettuce leaves alongside boiled sweet potatoes and corn on the cob. The result is a dish full of vibrant flavors, with the perfect balance of tangy, spicy, and freshness.
Ingredients List:
· Fresh white seabass fish fillets
· Thinly sliced red onions
· Juiced limes
· Small aji limo/red chilis
· Minced garlic
· Grated fresh ginger
· Freshly chopped cilantro leaves
· Salt and black pepper to taste
· Boiled sweet potatoes
· Corn on the cob
This experience was memorable not only because of the amazing ceviche but also because it connected me to the culinary roots of Peru, a country whose food I grew up eating. Chef Lopez’s expertise and Edward Torres’ passion for Peruvian cuisine made this an unforgettable learning experience. The ceviche we prepared was, without a doubt, one of the best I’ve ever tasted.
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