Ceviche: Seafood, Salads, and Cocktails With a Latino Twist
Editorial Reviews
Amazon.com
Guillermo Pernot's ¡Ceviche! boldly expands the traditional recipe for ceviche in 48 variations to encompass a world of flavors. Pernot's signature recipes from his Philadelphia restaurant, ¡Pasión!, are a fusion of Latin American and Asian cuisines. Divided between ceviches made with fresh seafood and fish and those made with cooked, the book also includes vegetarian ceviches, salads, salsas, and vinaigrettes. Some of the recipes, such as Bay Scallop Ceviche with Blackened Tomatillo-Truffle Sauce, are surprisingly easy to make (it uses truffle oil, not whole truffles). Others are more complicated, such as Lobster and Vanilla Bean Ceviche, but the results are so impressive they're well worth your time. There's even an Argentinean Beef Roll Ceviche, beautifully marinated with star anise, white peppercorns, Thai fish sauce, lime juice, and sesame oil. A chapter at the end shares a dozen cocktails popular at ¡Pasión!, including a Brazilian Caipirinha, an Italian Rum Negroni, and a Cuban Mango Daiquiri. This cookbook is easily a party in the making. --Leora Y. Bloom
Ceviche: Seafood, Salads, and Cocktails With a Latino Twist,Guillermo Pernot,Aliza Green,John Mariani,Running Press Book Publishers,0762410434,Appetizers,Cookery (Fish),Cookery (Seafood),Cookery, Latin American,Cooking,Cooking / Wine,Regional & Ethnic - South American & Latin American,Specific Ingredients - Seafood,Latin America,National & regional cuisine
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