All Roads Lead To Lima, Peru For Ceviche

Mention Ceviche and your taste buds travel to Central or South America. Currently, Peruvian pride is on the rise and leading to the development of the so-called Cocina Novandina.
A group of chefs, known as Leche de Tigre Gang (name for the citrusy marinade in ceviche)  are trying to make Lima, the Ceviche capital of the world. 
The idea is to turn ceviche into a universal dish, so that they will pop up somewhat like Sushi eateries. The cuisine offers typical Peruvian meals in a modern and attractive style.
Most culinary experts believe that day is already here. They point out that even non-native chefs are already exploring Peruvian flavors. The WSJ reported: Alain Ducasse introduced a ceviche menu at Rech, his Paris seafood restaurant, and José Andrés just launched a Chinese- Peruvian spot, China Chilcano, in Washington, DC.

Advantages the chefs created were: the country's mix of indigenous ingredients, the abundance of the costal seafood, Andean potatoes, a bountiful of tropical fruits and immigrant influences from Spain, China, Japan and Italy. 

Interest has grown in the culinary aspiration of Peru. I recently had two friends making plans on where to eat, instead of reserving tickets to see Machu Picchu, when they next visit Peru.

The eating revolution was kick started in 2002. Before, fine-dining options had been all European. 
One chef credited with the country's modern food movement is Gastón Acurio.  Acurio, a law school drop out in Spain, did so without telling his parents, he took their money and instead studied cooking at Le Corden Bleu in Paris.
There, he met his his German-born wife Astrid Gutsche. They returned to Lima and opened Astrid y Gaston in 1994.  
Central, with Chef Martinez at the helm, is ranked highest, at number
15th on the World's 50 best Restaurant list ... and where my best friends will dine for one night.

                                  Ceviche Clásico
     Adapted From Peru, The Cook book by Gastón Acurio

4 (6-ounce) white fish fillets cut in 3/4-inch cubes
Salt and freshly ground pepper
2 cloves garlic, minced
2 t aji limo chilies, chopped
Juice of 20 small lemons 
1 t cilantro leaves, chopped
3 ice cubes
1 red onion, thinly sliced
1 corn cob, boiled and shucked
1/2 sweet potato, boiled and sliced

Place fish in a bowl,  season with salt and pepper
Let sit one minute, then add garlic and chilies, stir 
Add lemon juice cilantro and ice cubes to bowl
Stir in onions, and let sit a few seconds, remove ice cubes
Stir once more and adjust seasoning as needed
To serve, divide corn kernels and sweet potatoes slices on 4 plates
and topped with chilled fish.
Serve immediately.
Note: use firm fish such as grouper or sole. Avoid oily or fatty varieties of fish. 

The Nutty Chef!

Since I was a youth I loved nuts. Nuts used to be the go thing at bars and parties. These treats, full of healthy fats, protein and fiber are a great pick up and go to treat. Try as many and then settle on your favorites, then find a new way to work them into your dishes. 
This week I changed from peanuts and mixed nuts to cashews. Great for stir fries, sauces and in trail mixes.

My most popular nut is the walnut. I put them in my zucchini breads as long as my daughter is not home. 
For an extra protein shot, add chopped walnuts to yogurt, or (I KNOW) to guacamole.
You could also swap walnut oil for oliver oil and blend into pestos and dressings, or toss with pasta.
It is one of the foods that deliver a significant amount of alpha-linolenic acid (ALA), an omega-3 that boost cognitive function. That is why I am so smart! In fact, they are also high in disease fighting properties, including vitamin E.

I just noticed I have almonds in my freezer. This a great way to store nuts, in a cool place. They are high in the B vitamin riboflavin, vitamin E, an anti-aging antioxidant, and magnesium.
Actually the seed of the fuzz, inedible fruit, almonds are rich in powerful compounds that may help your body fight bacteria and prevent oxidation that can lead to heart disease.
I bought almond flour at Bulk Nation last week, I am planning to bake gluten-free goods.
So, what you are waiting on? Get cracking!
                       Pecans
These guys have more antioxidant than even blueberries. Plus it has been reported, in a study from University of Massachusetts Lowell, that regular servings may help delay age-related cognitive decline.
The go to dish made from pecans is the Pecan Pie. But, to get away from all that sugar, you can sprinkle these buttery nuts on yogurt with honey and pears, toss them with cayenne and rosemary as a snack, and add them to greens such as: kale, spinach or swiss chard.
                            Pistachios 
The cost of nuts are up, but pistachios were expensive before. Pistachios get their greenish hue from chlorophyll, as you studied in biology, it is the same compound that gives leaves their green color.
They are high in blood pressure-lowering potassium ( go for the unsalted; salt counteracts potassium's effects), and may reduce the body's response to stress.
Enjoy pistachios in pasta or bulgur- they will head off the blood spikes carbs can cause. Use them to add sophistication to desserts: Bake them in cookies or sprinkle on ice cream... what a treat! 

Banana Gets A Ten

This is an off the cuff creation that I did Thursday. Maria stated, it was one of  my best. I used a majority whole wheat flour. I was at Bulk Nation recently, no need to buy a five pound sack, recipe calls for one cup. My bananas were so sweet, I used less sugar. 

                       Banana Bread 
1 cup whole wheat flour
1/4 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter
1/3 cup Stevia or granulated sugar
1 large egg
3 over ripen banana
1/4 cup  half and half

Set oven to 350 degrees
Combine first four ingredients in a bowl, set aside
Mash banana and milk and set aside
In mixer, using paddle, combine butter and sugar beat until fluffy, add egg and mix well. 
Add, alternately,  creamed banana and flour to mixer
Pour into greased/ floured loaf pan
Bake 45-60 minutes
Remove from pan, set on rack for 15 minutes before cutting. 
So easy, and with a wonderful, moist texture