peruvian restaurant food westchester westchester ny fairfield stamford ct tripadvisor

"We are happy to share this article with you and thank you for prefer us".

peruvian restaurant food westchester westchester ny fairfield stamford ct
OUR RESTAURANTS

Hip and fresh cuisine for everyone

"A true reflection of Saida and Nicolas Oshiro teachings and the perfect merge from Eduardo’s and Beth dreams. The atmosphere is as energetic as its menu, featuring a wide variety of authentic Peruvian dishes and some personalized “In-House” creations. The amazing saltwater fishes will make you feel peaceful while the Latin music engages your soul. Acuario’s essence and vision is to make your senses explode with the finest Peruvian Cuisine experience possible".

SEAFOOD

Peruvian Ceviche

Ceviche (pronounced seh-BEE-chay) is raw fish, or pescado crudo, marinated in lemon juice and seasoned with garlic, onions and hot peppers. Although it is commonly found elsewhere in South and Latin America, it is this country's national dish, as much a part of the culture as Andean music. 

"Ceviche is a way to grab people, to get them sitting down in the middle of the day and start talking, to take their minds off their problems," said Adolfo Perret Bermudez, the owner and head chef at Punta Sal, one of Lima's finest cevicherias. "You serve it with cold beer, give them music in the background and they'll sit for hours. Ceviche to Peruvians is like pasta to Italians." 

Walking the streets of Lima, it is hard to go three blocks without finding a cevicheria serving up the popular delicacy. It is also sold from mobile vending wagons pushed along the dusty streets of the capital's poor shantytowns and at fine eating establishments in the most affluent residential areas. 

Ceviche is so much a part of Peruvian culture that even when the Government urged people not to eat raw fish during an outbreak of cholera in 1991, cevicherias continued to flourish. 

Since Lima sits on the Pacific coast there is never a scarcity of the fresh est deep-sea fish or shellfish to make into a ceviche. 

But probably only tourists eat it at night, when it may appear as an appetizer on the menus of better restaurants. Peruvians consider fish caught in the morning already less than fresh by evening. 

This dish with its spicy red peppers and tart lemon juice has almost no fat. Especially on a summer afternoon, it is light and refreshing. 

Experts say ceviche became a common food more than 2,000 years ago in the many fishing villages, or caletas, of northern Peru. The country then had an abundance of highly acidic oranges that were used to marinate the fish. 

Those fruits have all but disappeared, but in their place Peruvian chefs use a strong small bright green lemon to "cook" the fish. The acid of the lemon juice turns the surface of the fish to a milky white, while leaving much of the interior raw. 

Today, the hot spicy fish is most often served with garnishes that cool the palate. The pieces of raw fish, cut into squares somewhat larger than croutons, sit on a bed of Boston or iceberg lettuce topped with feather-sliced onions and a slice of hot red pepper. 

On one side is a section of boiled sweet potato, called camote, and on the other a two-inch piece of heavy corn on the cob, called choclo. To be authentic, the sweet potatoes should be not candied, and the corn on the cob should be more like thick cow corn than the traditional small-kernel sweet corn. 

Small, red and fiery-hot limo peppers are finely chopped and mixed into the raw fish, and slices of the larger hot rocoto peppers are placed over it as a garnish. If these varieties are not available, any type of red, yellow or green hot peppers can be used. 

Chefs like Mr. Perret Bermudez will also mix small amounts of coriander and ginger into the fish. 

The most important ingredient, after the fish, is the lemon. "The key to good ceviche is that the lemon must be the strongest you can find," Mr. Perret Bermudez said. "Generally, the smaller the lemon the more acid it is." 

Depending on individual preference, the fish is marinated for 10 to 45 minutes. The longer it marinates, the more cooked through it will be. 

In Peru, ceviche is most often made from one of two types of deep sea fish: corvina, here also called sea bass, or lenguado, a kind of sole.Peruvian chefs also serve ceviches made from shellfish like clams, scallops and shrimp, or from octopus or squid. Most of these, however, are cooked and not eaten raw. 

Those in the United States who want to make a Peruvian ceviche, can use sole, sea bass, grouper or red snapper. Sole is considered the best choice because its white meat holds up well when marinated and does not break down.

ROTISSERIE CHICKEN

Pollo a la Brasa

Spit-grilled chicken (pollo a la brasa) is popular all over Latin America. But it’s the Peruvian version that’s best known here in the United States, buoyed by the many restaurants that serve the bird in all its burnished, garlic-scented, drippings-slicked glory. Usually, they serve a spicy, creamy cilantro sauce alongside that is the perfect complement — and delicious in its own right.

Peruvian chicken is worth learning to make at home because few things beat the crackling skin of a home-roasted chicken, especially when it’s been marinated in garlic, chiles and plenty of spices.

To mimic the juiciness and char of a grill, in this version the chicken is split down the middle before roasting at high heat. You can ask your butcher to do this or go at it yourself with a pair of sturdy kitchen shears; it’s not at all hard. Or substitute a cut-up bird, removing the breasts from the oven a few minutes before the legs and thighs so the white meat doesn’t dry out.

Before roasting, you’ll need to marinate the chicken.

Even in Peru, the precise ingredients of the marinade are flexible, varying from region to region, cook to cook. In the mountainous parts of the country, pollo a la brasa is often a highly spiced bird imbued with garlic, chiles, cumin, paprika and either dark beer or soy sauce (an ingredient adopted from the country’s large Asian-Peruvian population). In Lima, you might see chickens seasoned more simply, with just a sprinkling of salt, to round out the smokiness of the grill.

Peruvian-style chickens in the United States tend to follow the more assertively flavored route. In this recipe, a full six cloves of garlic ensure its pungent dominance, while chile pastes from both aji amarillo and aji panca chiles lend plenty of complex heat. If you can’t find the Peruvian chile pastes (which are available at Latin American groceries and online), don’t fret. As long as you add some kind of chile paste or sauce for heat and brightness, this dish will maintain its vibrant balance. Even sriracha or sambal will work in a pinch.

PISCO PERUANO

Pisco Porton is finally here

Pisco Porton is handcrafted at Hacienda La Caravedo, the oldest distillery in the Americas, established in 1684 in Ica, Peru. Pisco Porton honors centuries of artisanal craftsmanship is a pure expression of its Andean terroir.

 

They use only the best, hand-selected, estate-grow grapes to make Pisco Porton. Our grape varietals include:

QUEBRANTA - a non aromatic varietal that evolved on the Peruvian coast which provides body and fullness of flavor.

ALBILLLA - a fragrant green grape with a soft and fruity taste that is prized for adding a smooth finish.

TORONTEL - a strong citrus and peachy aroma which provides a heavy aromatic complexity.

ITALIA - an aromatic varietal with a broad structure in the nose that adds notes of tropical fruits, floral tones, and golden raisins.

Ceviche (pronounced seh-BEE-chay) is raw fish, or pescado crudo, marinated in lemon juice and seasoned with garlic, onions and hot peppers. Although it is commonly found elsewhere in South and Latin America, it is this country's national dish, as much a part of the culture as Andean music. 

"Ceviche is a way to grab people, to get them sitting down in the middle of the day and start talking, to take their minds off their problems," said Adolfo Perret Bermudez, the owner and head chef at Punta Sal, one of Lima's finest cevicherias. "You serve it with cold beer, give them music in the background and they'll sit for hours. Ceviche to Peruvians is like pasta to Italians." 

Walking the streets of Lima, it is hard to go three blocks without finding a cevicheria serving up the popular delicacy. It is also sold from mobile vending wagons pushed along the dusty streets of the capital's poor shantytowns and at fine eating establishments in the most affluent residential areas. 

Ceviche is so much a part of Peruvian culture that even when the Government urged people not to eat raw fish during an outbreak of cholera in 1991, cevicherias continued to flourish. 

S

Spit-grilled chicken (pollo a la brasa) is popular all over Latin America. But it’s the Peruvian version that’s best known here in the United States, buoyed by the many restaurants that serve the bird in all its burnished, garlic-scented, drippings-slicked glory. Usually, they serve a spicy, creamy cilantro sauce alongside that is the perfect complement — and delicious in its own right.

Pisco Porton is handcrafted at Hacienda La Caravedo, the oldest distillery in the Americas, established in 1684 in Ica, Peru. Pisco Porton honors centuries of artisanal craftsmanship is a pure expression of its Andean terroir.

Order Online