Ancora Executive Chef Ricardo Valverde shares recipes from his native Peru.
Papa a la Huancaína
Ingredients
2 red-skin baby potatoes (sliced on mandolin)
2 purple baby potatoes (sliced on mandolin)
1 bunch green kale (thinly sliced)
3 quail eggs (cooked for 3 min in boiling water) and quartered
Tin of favourite caviar (optional)
1 cup smoked huancaina sauce
Get breaking National news
For news impacting Canada and around the world, sign up for breaking news alerts delivered directly to you when they happen.
By providing your email address, you have read and agree to Global News' Terms and Conditions and Privacy Policy.
Serves 2-4
Hot Stone Squid & Prawn Ceviche
Ingredients
1 fillet squid steak, thinly sliced
6 wild tiger prawns (sliced in half)
1 tbsp panca paste chili
1 tbsp aji amarillo chili
2 shallots, sliced
1 garlic glove, minced
pinch oregano
lime juice
cilantro
miso
nori crackers
squid tubes and tenticles
1 small yam or sweet potato
Serves 2-4
More Global BC recipes are available here
Comments