Javier’s Restaurant and Wine Bar
6621 Midnight Pass Road
Sarasota, FL 34242
(941) 349-1792
Ceviche de Corvina
Peru’s most famous appetizer! Fresh Pacific coast Corvina marinated with lime juice, red onions, sweet red and green peppers and a touch of Peruvian aji pepper.
Ingredients
3 to 4 pounds corvine, cubed or other mild white fish
Juice of 10 lemons
Juice of 2 limes
½ bunch celery, thinly sliced
1 large red pepper, julienned
1 large green pepper, julienned
1 large red onion, diced
1 tablespoon chopped garlic
salt and pepper, to taste
1 large bunch cilantro, chopped
½ bunch parsley, chopped
½ teaspoon aji pepper sauce or hot sauce
Directions
- Combine all ingredients and mix well. Let marinate, refrigerated, for at least three hours and up to twenty-four hours. Serve on a bed of leaf lettuce.
- This dish is traditionally garnished with slices of cooked and chilled sweet potatoes and corn on the cob. An alternative choice is to serve it with cancha, a toasted Peruvian corn similar to corn nuts.
Conchitas a la Parmesana
Large Sweet sea scallops quickly broiled with a crisp topping of lemon butter and Parmesan cheese. This dish is simplicity itself, but one that evokes fond memories of Peru for anyone who has traveled there. The briney, but sweet scallops are broiled until just tender with a light crust of Parmesan cheese. This dish, so popular in Peru, is truly representative of the cuisine of Peru’s Pacific coast.
Proportions are not important, add more or less of something according to taste.
Large, fresh sea scallops
Unsalted butter, cut into small pieces
Fresh-squeezed lemon juice
Parmesan cheese
Scallop shells or broiler-proof pan
Place scallops in shell, top with butter and lemon juice and sprinkle generously with Parmesan cheese. Broil until top is brown and scallops are just cooked through.
