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Bolivian Salteña Pastry with Braised Beef, Kalamata Olives & Sweet Spiced Broth
An exquisite gourmet creation celebrating authentic culinary heritage, balanced spices, and fine artisanal technique.
Ingredients
- • 600g fresh market catch or prime grass-fed beef
- • Fresh juice of 8 key limes and aji amarillo paste
- • 1 small red onion, cut into paper-thin feathers
- • 3 tbsp fresh coriander leaves, finely chopped
- • Sweet potato rounds and Peruvian choclo corn
- • 1 fresh habanero or rocoto chilli, seeded and minced
- • Flaky sea salt and freshly cracked black pepper
Preparation Steps
1
Knife Prep
Cut fresh ingredients cleanly; chill raw seafood over ice bath to maintain crisp firm texture.
2
Aromatic Dressing
Blend citrus, chilli pastes, garlic, and fresh herbs into a vibrant, punchy marinade.
3
Flash Sear or Cold Cure
Flash-sear over blazing fire or gently cure raw fish in cold citrus for exactly 90 seconds.
4
Plating & Sides
Arrange alongside traditional starches like sweet potato, charred plantains, or toasted corn.
5
Finish
Garnish with freshly sliced chillies and fragrant coriander; serve immediately.