South_American
South American - Colombian and Venezuelan Kitchen
Ceviche de Camarón Colombiano with Pink Sauce and Saltines
Chef's Menu Description
Sashimi-grade fresh white fish flash-cured to order in vibrant citrus Leche de Tigre with ají limo and red onion feathers, garnished with giant Andean choclo corn and sweet potato.
Ingredients
- • 800g prime flank steak, pork belly, chicken, or fresh seafood
- • 2 cups pre-cooked cornmeal (Harina P.A.N.), beans, or yuca
- • 2 large ripe tomatoes and 1 bunch spring onions (Hogao / Sofrito)
- • 3 garlic cloves and 1 tsp ground cumin
- • 1 cup rich chicken or beef broth, or coconut milk
- • Ripe plantains, avocado, and queso blanco
- • 1 tsp sea salt and fresh coriander
Preparation Steps
1
Phase 1
Knead arepa dough, season meat with garlic and cumin, or simmer beans.
2
Phase 2
Cook arepas on hot budare skillet, deep fry crispy chicharrón, or simmer sancocho.
3
Phase 3
Stuff warm arepas, layer traditional Bandeja platters, or ladle rich soups.
4
Phase 4
Top with fresh Hogao sauce, sliced avocado, and crumbled white cheese.
5
Phase 5
Serve piping hot with steamed rice, patacones, and fresh Colombian ají.