Pastuso is a modern Peruvian grill, cevicheria and Pisco bar based in Melbourne, Australia. Their mission is “to take customers on an exciting journey of discovery through the coast, Andes and the jungle that is Peru’s beautiful food and culture”.
Head Chef Alejandro Savaria grew up in Peru and has cooked in culinary hotspots London, Paris and Sydney. Alejandro is proud to be part of what he describes as a ‘Gastronomic Revolution’ that has recently evolved out of Peru.
Ora King recently teamed up with Alejandro for the Taste of Melbourne Festival where Alejandro wowed visitors with his fresh Amazonian Ceviche.
Alejandro has shared his ceviche recipe with us and we think this is just perfect for those hot sunny days ahead!
Amazonian Ceviche
Ingredients
600ml Freshly squeezed orange juice
100ml Lime juice
100ml Lemon juice
18g Honey
5g Shallots
1-2 Bird’s Eye chillies
720g ŌRA KING salmon flesh
1 Bunch baby shisho
1 Bag plantain chips
Method
1. Place the orange juice in a small pot and reduce it by half on low temperature.
2. For the marinade, blend the shallots and chillies to a puree, add a pinch of salt to season before adding the orange, lime & lemon juice along with the honey
3. Refrigerate whilst preparing the salmon.
5. Clean the salmon and dice into 1cm cubes, cover and reserve in the fridge until serving.
6. To serve, place the fish in a bowl, add the marinade and mix to combine. Divide between 6 small bowls and garnish with plantain chips and baby shiso.
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