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    Recipes For Ceviche, Pebre and Pisco Sour

    Uploaded by

    Joaquín Rolón Carreras
    The document provides recipes for three Chilean dishes: 1) Pisco sour, a cocktail made with pisco, lime juice, sugar syrup, egg whites, and bitters that is blended and topped with cinnamon or bitters. 2) Pebre, a chili-based sauce containing onion, garlic, cilantro, tomato, merken spice, olive oil, and red wine vinegar. 3) Ceviche, a seafood dish made by marinating fish in lime juice along with onion, chili, cilantro, and optional garlic and ginger, then mixing before serving.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Recipes For Ceviche, Pebre and Pisco Sour

    Uploaded by

    Joaquín Rolón Carreras
    41 views4 pages
    The document provides recipes for three Chilean dishes: 1) Pisco sour, a cocktail made with pisco, lime juice, sugar syrup, egg whites, and bitters that is blended and topped with cinnamon or bitters. 2) Pebre, a chili-based sauce containing onion, garlic, cilantro, tomato, merken spice, olive oil, and red wine vinegar. 3) Ceviche, a seafood dish made by marinating fish in lime juice along with onion, chili, cilantro, and optional garlic and ginger, then mixing before serving.

    Original Description:

    Recipes for Peruvian ceviche, Peruvian pisco sour and Chilean sauce “pebre”

    Original Title

    Recipes for ceviche, pebre and pisco sour

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    The document provides recipes for three Chilean dishes: 1) Pisco sour, a cocktail made with pisco, lime juice, sugar syrup, egg whites, and bitters that is blended and topped with cinnamon or bitters. 2) Pebre, a chili-based sauce containing onion, garlic, cilantro, tomato, merken spice, olive oil, and red wine vinegar. 3) Ceviche, a seafood dish made by marinating fish in lime juice along with onion, chili, cilantro, and optional garlic and ginger, then mixing before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    41 views4 pages

    Recipes For Ceviche, Pebre and Pisco Sour

    Uploaded by

    Joaquín Rolón Carreras
    The document provides recipes for three Chilean dishes: 1) Pisco sour, a cocktail made with pisco, lime juice, sugar syrup, egg whites, and bitters that is blended and topped with cinnamon or bitters. 2) Pebre, a chili-based sauce containing onion, garlic, cilantro, tomato, merken spice, olive oil, and red wine vinegar. 3) Ceviche, a seafood dish made by marinating fish in lime juice along with onion, chili, cilantro, and optional garlic and ginger, then mixing before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Pisco sour

    Serves 6-8

    Ingredients:
    - 1 cup of squeezed lime (or lemon) juice
    - 1 cup of ice cubes
    - 2 cups (or more, but never less) of pisco
    - 1 cup of goma (dissolve 500g of sugar in 500mL of water)
    - 1 egg white

    Method:
    Add all ingredients to the blender and mix for a couple of
    minutes. You’ll obtain a blender full of white foam. Don’t
    worry! Pour it in the cups and, as a little touch and extra
    flavor, add some drops of Angostura bitters or some cinnamon
    powder to the top of each drink.

    www.walkcookeat.wordpress.com walkcookeat@gmail.com (+56) 9 74151148


    Pebre (Chilean sauce)
    Yield: 1 cup

    Ingredients:
    - 1 chopped chili
    - 3 tablespoons of chopped onion or chives
    - 1 clove garlic
    - 2 tablespoons of chopped fresh cilantro leaves1 mashed
    tomato
    - 1 tea spoon of Merkén (Mapuche condiment)
    - Salt to taste
    - 2 spoons of olive oil
    - A little of Red wine vinegar

    Mix all the ingredients together in a bowl! Serve with bread.

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    Ceviche
    Serves 3-4

    Basic Ingredients:
    - 1kg of firm, fresh fish (any firm-fleshed fish like
    Reineta, the one we used) cut in ~1cm pieces, completely
    deboned
    - 1 cup of squeezed lime (or lemon) juice
    - 1 red onion, finely chopped in julienne strips
    - Cilantro
    - Salt
    - Pepper

    Optional ingredients:
    - 1 chili seeded and diced
    - 2 cloves of garlic, finely chopped
    - 1 teaspoon of fresh ginger, finely chopped

    Method:
    Cover the bottom of your flat vessel with a shallow film of
    lemon juice. Add enough of your chosen fish to create a first
    layer on the bottom of the dish. Add a good amount of salt
    (~1/2 teaspoon) to the top of the fish pieces and a little
    pepper.
    Add a second layer of fish and repeat the salt-pepper ritual.
    Once you have put all of the fish in the dish (make sure you
    do not have more than 3 layers), add the lemon juice until it
    almost completely covers the fish pieces (you don’t need to
    drown it).
    Now it’s time to add some color!: Add the ginger, the chili
    and the garlic. Then, on the top of your delicious artwork,

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    add enough onion to cover the entire surface. Repeat the
    salt-pepper ritual. Finally, add the cilantro.
    Wait at least 20-30 minutes for the lemon juice to do its
    magic and flavors to marinate. At this time, mix all together
    for the first time. Wait another 10 minutes and that’s it!

    Tip 1: Always use a flat vessel dish, never a bowl. Otherwise


    the lemon juice will all go to the bottom.
    Tip2: Ceviche needs more salt than you think.
    Tip 3: Ceviche needs less lemon than you think.

    www.walkcookeat.wordpress.com walkcookeat@gmail.com (+56) 9 74151148

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