Ceviche Taboula | Peruvian & Arabic Fusion

The elegancy of fusing cultures could start from the cuisine. Here we have the national Peruvian dish “Ceviche” where the main ingredient is fish. Cooking fish is done by curing method using citrus and acids from lime juice. Marination is composed of fish stock, garlic, onion and chilly pepper habanero. After all, the fish is being mixed fresh right before serving, and consumed immediately to minimize the risk of food poisoning.

On the other hand, Taboula is lebanese typical salad. It is made of very finely chopped parsley mixed with tomato, onion, mint and bulgur. Garnished with olive oil lemon vinaigrette. So, citrus here is the connection element between the two cultures. Where both require lemon as their main garnish.

While quinoa is replacing bulgur, tarragon were used to enhance the spice flavors of the dish. Not to forget to mention the crunchiness of fried garlic and crushed pine nuts . All combined bring the western to latin american in mediterranean essence.

#Ceviche #CHEFJAMEEL

#Ceviche #chefjameel