Nombre Chef

Recipe Book

Peruvian Cuisine
and ceviches
With chef Roberto Sihuay
 Nombre
RobertoChef
Sihuay

Recipe

Tiger´s milk
Ingredients (4 pax):
● 200 g bass loss (or any other white fish)
● 600 g fish broth
● 20 g peeled gingerbread
● 20 g peeled garlic
● 100 g celery
● 3 g cilantro stem
● 110 g clean white onion chopped
● 3 g chili
● 700 g lime juice freshly squeezed

Preparation
● Put in a hot pot the fish bones with water, and bring to boil for 20 – 25 min
until a clear broth.

● Drain and allow to cool.

● Chop the garlic, gingerbread, pepper, celery, cilantro and fish loss.
● Add the broth and grind with the thermomix during 8 – 10 seconds.
● Strain.
● Season with salt and lime juice.
● Keep in the fridge.

Allergens

Fish

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 Nombre
RobertoChef
Sihuay

Recipe

Glazed sweet potato

Ingredients (2 pax):
● 200 g sweet potato peeled off and chopped
● 80 g sugar
● 150 g orange juice
● 80 g water

Preparation
● Peel and cut the sweet potato into similar slices.
● Prepare a pot with water and bring to boil.
● Cook the sweet potato with all the ingredients for 15 to 20 minutes,
approximately.
● Remove from heat.
● Allow to cool and reserve.

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 Nombre
RobertoChef
Sihuay

Recipe

Wheat Corn
Ingredients (2 pax):
● 300 g frozen tender wheat corn
● 500 g water
● 50 g sugar
● 30 g lime juice

Preparation
● Prepare a pot with water and bring to boil.
● Cook the corn in boiling water during 2 to 3 minutes, until tender. If
you are using fresh corn, boil during 10-15 minutes, approximately.
● Add sugar and lime juice, and stir.
● After 5 minutes, remove from heat, drain and reserve.

Allergens

4
 Nombre
RobertoChef
Sihuay

Recipe

Cancha Corn
Ingredients (2 pax):
● 300 g cancha corn
● 700 g sunflower oil

Preparation
● Heat oil to 170°C.
● Pour in the cancha corn.
● Fry in plenty of oil.
● It will start to get golden and splash, be careful.
● Stir constantly to get a uniform fry.
● Once golden and crispy, remove with a slotted spoon.
● Remove and strain.

Allergens

5
 Nombre
RobertoChef
Sihuay

Recipe

Cooked yuca
Ingredients (2 pax):
● 400 g peeled yuca
● 800 g water

Preparation
● Prepare a pot with water and bring to boil.
● Peel the yuca and cut in uniform dices.
● Cook the yuca in water during 15-20 minutes or, until tender.
● Remove from heat.
● Drain and allow to cool.
● Reserve.

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 Nombre
RobertoChef
Sihuay

Recipe

Plantain chips
Ingredients (2 pax):
● 2 units of male plantains (green)
● 500 g sunflower oil

Preparation
● Remove the plantain peel.
● With a mandoline or a sharpened knife, chop in thin slices.
● Heat the oil at 170°C.
● Fry in plenty of oil during 3 to 4 minutes, or until crispy.
● Remove and drain.

Allergens

7
 Nombre
RobertoChef
Sihuay

Recipe

Avocado
Ingredients (2 pax):
● 1 unit of avocado

Preparation
● In this case, we will use the avocado for the nikkei ceviche.
● The avocado must be ripe.
● Peel.
● Cut it in pieces.
● Consume immediately.

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 Nombre
RobertoChef
Sihuay

Recipe

Classic Bass Ceviche

Ingredients (1 pax):
● 150 g dices of bass
● 70 g tiger´s milk(see previous recipe)
● 25 g red onion cut into julienne
● 5 g chili cut into thin slices
● 2 g cilantro thinly cut
● 30 g cancha corn
● 3 g salt

Preparation
● In a cold or cooled bowl, pour in the dices of bass.
● Add salt and stir.
● Rub a piece of chili around the bowl to perfume.
● Stir again and add the chopped cilantro and the tiger´s milk.
● Rectify season, if needed.
● Add the onion (previously rinsed in plenty of water and allow it to
drain).

Finishing and presentation

● Remove all very carefully.
● Place in a soup dish.
● Serve with cancha corn and arrange slices of chili.

Allergens

9
 Nombre
RobertoChef
Sihuay

Recipe

Sea bream Ceviche

with yellow pepper
Ingredients for yellow pepper paste:
● 1 kg frozen yellow pepper
● 200 g vegetable oil

Preparation
● Cut the yellow pepper in half and remove the seed and the vein.
● First pour the oil in a pot on high heat.
● Add the yellow pepper in pieces and lower the heat.
● Cook until soft.
● Grind in the thermomix, use a fine-mesh sieve and reserve in cold.

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 Nombre
RobertoChef
Sihuay

Recipe

Sea bream Ceviche

with yellow pepper
Ingredients for the sea bream ceviche (1 pax):
● 150 g dices of sea bream
● 50 g tiger´s milk
● 30 g yellow pepper paste
● 25 g red onion cut into julienne
● 5 g chili cut in thin slices
● 2 g cilantro thinly cut
● 30 g wheat corn
● 3 g salt

Preparation
● In a cold or cooled bowl, pour in the dices of sea bream.
● Then, add salt and stir.
● Rub a piece of chili around the bowl to perfume.
● Stir again and add the cilantro cut and the tiger´s milk.
● Rectify season, if needed.
● Add onion (previously rinsed in plenty of water and allow it to drain).

Finishing and presentation

● Remove all carefully.

● Place in a soup dish.
● Serve with wheat corn and arrange the slices of aji limo.

Allergens

11
 Nombre
RobertoChef
Sihuay

Recipe

Bluefin tuna
nikkei Ceviche
Ingredients for the tuna ceviche(1 pax):
● 150 g dices of tuna, cut in dices
● 50 g tiger´s milk
● 20 g soya sauce
● 20 g gingerbread
● 10 g sesame oil
● 5 g chili cut in thin slices
● 10 g Japanese onion
● 40 g avocado in pieces
● juice of 1 lime
● 2 g shichimi togarashi
● 3 g salt
Preparation

● In a cold or cooled bowl, pour in the dices of tuna.

● Then add salt and stir.
● Add the soya sauce and with a microplane, grate the
gingerbread on the fish.
● Add the tiger´s milk and stir.
● Rectify season, if needed.
● Add the japanese onion cut into very thin julienne

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 Nombre
RobertoChef
Sihuay

Recipe

Bluefin tuna
nikkei Ceviche
Finishing and presentation
● Remove carefully
● Place in a soup dish
● Serve with the avocado cut in pieces at that moment.
● Scatter the shichimi togarashi.
● Arrange the slices of chili.
● Sprinkle with a dash of sesame oil.
● Serve immediately.

Allergens

Fish

13
 Nombre
RobertoChef
Sihuay

Recipe

Mackerel tiradito
with rocoto pepper
Ingredients for the rocoto paste:
● 1 kg frozen rocoto
● 200 g vegetable oil

Preparation
● Cut the rocoto in half and remove the seed and the vein.
● Pour the oil in a pot on high heat.
● Add the rocoto in pieces and lower the heat.
● Cook until soft.
● Then grind in the thermomix, use a fine-mesh sieve and reserve
in cold.

Allergens

Fish

14
 Nombre
RobertoChef
Sihuay

Recipe

Mackerel tiradito
with rocoto pepper
Ingredients for the mackerel tiradito(1 pax):
● 150 g mackerel
● 50 g tiger´s milk
● 30 g rocoto paste
● 2 g cilantro thinly cut
● 40 g cooked yuca
● 5 g chili thinly cut
● 3 g salt

Preparation

● Remove the skin from the back of the mackerel, remove the
thorns and cut at an angle. Reserve .
● In a cold or cooled bowl, mix the tiger´s milk and the rocoto
paste.
● Rectify salt and acidity, if needed, reserve.

Finishing and presentation

● Arrange the tiger´s milk in the base of the plate.

● Then, the rocoto paste, stirring well.

● On top, place the mackerel pieces and the dices of yuca.
● Finally, end up with the cilantro, slices of chili and sprouts.

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 Nombre
RobertoChef
Sihuay

Recipe

Tiraditos of Chalaca
scallops
Ingredients for the tiraditos of scallops (1 pax):
● 150 g big scallops
● 20 g red onion brunoise
● 20 g tomato in brunoise
● 10 g yellow pepper
● juice of 1 lime
● 2 g cilantro chopped
● 70 g tiger´s milk
● 5 g chili thinly cut
● 3 g salt

Preparation

● Cut the scallops at an angle. Reserve.

● In a cold bowl, pour the red onion, tomato, yellow pepper,
chili, cilantro.
● Stir, add the tiger´s milk.
● Rectify salt.

Finishing and presentation

● Pour into a dish or the shell of the scallop, the sauce with onion, chili
and tiger´s milk.

● Arrange the chopped scallop on top.

● Finish with dices of glazed sweet potato.
● Finally, end up with sprouts on top.

Allergens

16
 Nombre
RobertoChef
Sihuay

Recipe

Tiradito of sea bass

and mediterranean
fusion seafood
Ingredients for the basil paste:
● 500 g fresh basil
● 1 litre of water
● 300 g ice
● 150 g olive oil

Preparation
● Pour water into a pot and bring to boil.
● When boiling arrange the basil and blanch for 10 seconds.
● Rapidly, with a slotted spoon, remove and cool with water and
ice.
● Drain, grind and add some water and olive oil.
● Pass through a fine-mesh sieve.
● Reserve in the fridge.

Allergens

Fish

17
 Nombre
RobertoChef
Sihuay

Recipe

Sea bass tiradito and

mediterranean fusion
seafood
Ingredients (1 pax):
● 110 g back of sea bass without skin or thorns
● 15 g blanched shrimp tail
● 20 g blanched sliced squid
● 10 g blanched clams
● 50 g tiger´s milk
● 30 g basil paste
● 3 g salt
● 5 g lime juice
● 40 g plantain chips
● 3 g chili thinly cut

Preparation
● Remove the skin from the back of the sea bass, remove the
thorns and cut at an angle. Reserve.
● Cut the different seafood at an angle.
● In a cold or cooled bowl, mix the tiger´s milk and the bassil
paste.
● Rectify salt and lime juice.

Finishing and presentation

● Arrange the tiger´s milk and basil in the plate

● On top, place the sea bass pieces and the different seafood.
● Place the fried plantain chips on top.
● Finally, end up with cilantro and slices of chili.

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 Nombre
RobertoChef
Sihuay

Recipe

Mixed crackling

Ingredients for the ceviche sauce:

● 500 g mayonnaise
● 200 g tiger mik
● 100 g red onion in brunoise
● juice of 1 lime
● 70 g tomato in brunoise
● 3 g cilantro thinly chopped
● 3 g chili in brunoise
● salt

Preparation
● Mix all the ingredients in a bowl.
● Stir until all the ingredients come together.
● Rectify season.
● Reserve. Keep in fridge until use.

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 Nombre
RobertoChef
Sihuay

Recipe

Mixed chicharron

Ingredients (1 pax):
● 120 g pieces of fish loss
● 40 g squid cut in rings
● 40 g fresh shrimp tails, without shell
● 10 g garlic in brunoise
● 15 g soya sauce
● 2 g black pepper
● 2 g ground cumin
● salt
● 2 whole whisked eggs
● 500 g flour
● 120 g ceviche sauce
● 15 g cancha corn
● 20 g wheat corn
● 600 g sunflower oil
● 2 g shichimi togarachi

Preparation
● In a bowl, pour pieces of fish, rings of squid and shrimp tails.
● Add garlic, soya sauce, spices, pepper, cumin and salt. Stir.
● Whisk the eggs and pour the pieces of fish and seafood.
● Flour the pieces of fish and seafood.
● Fry in plenty of oil.
● Carefully unstick the pieces.
● Once brown, remove from oil and place them on paper towel.

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 Nombre
RobertoChef
Sihuay

Recipe

Mixed chicharron

Finishing and presentation

● Once we have the fish dices and seafood fried, we place..
● Pour ceviche sauce on the seafood and dices of fish.
● Serve with cancha corn and wheat corn.
● Sprinkle the shichimi togarachi on top.

Allergens

Fish

21
 Nombre
RobertoChef
Sihuay

Recipe

Pisco Sour

Ingredients for the simple syrup :

● 500 g water
● 250 g sugar

Preparation
● Pour water and sugar into a medium-size pot.
● Keep on medium heat and constantly stir until the sugar is
fully dissolved.
● Allow it to thicken during approximately 10 to 15 minutes.
● Reserve and allow to cool to use it.

Ingredients for Pisco Sour (1 Pax):

● 3 ounces of Pisco
● 1 ounce of simple syrup
● 1 ounce of lime juice
● ¼ ounce of egg-white
● 4 ice cubes

Finishing and presentation

● Pour all the ingredients except the egg-white in the blender vase.
● Grind for 10 seconds.
● Add the egg-white and grind again for 5 seconds more.
● Serve immediately in a cup.

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