Casa SaltShaker

2017 Menu #38

2017.Nov.13 Monday
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November 1-8 – 2017 – 1-8 de Noviembre   Grouper Ceviche – Grouper cured in lemon and lime juices, salt, pepper, ginger, garlic; puree of sun-dried tomato, cashews, guajillo chilies; salad of fresh corn, rocoto, red onion, cilantro; fried corn. [Vegetarian version with thin sliced mushrooms] Ceviche de Mero – Mero curado en jugos de […]

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2017 Menu #37

2017.Nov.01 Wednesday
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October 25-28 – 2017 – 25-28 de Octubre   Calamari “Causa” – Potato puree base flavored with green onion, green chili, lime juice, olive oil, salt; Sardinian style calamari salad with mint, basil, celery, red onions, tomatoes, garlic, lemon, olive oil, salt and pepper; cashew, guajillo chili, sun-dried tomato puree. First photo is better, but […]

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2017 Menu #36

2017.Oct.24 Tuesday
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October 17-21 – 2017 – 17-21 de Octubre   Shrimp “Solterito” Arequipa Style – salad of potato, broad beans, corn, tomato, black olives, red onion, rocoto chili, parsley, oregano, gouda cheese; mayonnaise of egg yolk, concentrated shrimp stock, lemon juice, black vinegar, olive oil; radichetta oil. Solterito Arequipeño con Camarones – ensalada de papa, habas, […]

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2017 Menu #35

2017.Oct.18 Wednesday
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11-13 de octubre 2017 October 11-13   Grouper “Chili Water” – cubes of grouper cured in lime juice, cucumber, onion, cilantro, mint, serrano chili; strips of salted cucumber; fine dice of avocado, red onion, piri-piri chili. Aguachile de Mero – dados de mero curado en jugo de lima, pepino, cebolla, cilantro, menta, ají serrano; tiras […]

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2017 Menu #34

2017.Oct.06 Friday
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September 27-30 – 2017 – 27-30 de Septiembre   Three Cauliflower Causa – One of the prettiest dishes I’ve done, I think! Beet-cumin puree; carrot-coriander puree; mashed potato flavored with yellow chili, lemon juice, olive oil, salt; diced avocado in our Szechuan mayonnaise (egg yolk, sesame oil, Szechuan peppercorn oil, corn oil, lime juice, salt); […]

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2017 Menu #33

2017.Sep.28 Thursday
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September 20-23 – 2017 – 20-23 de Septiembre   Ling Ceviche – Ling (fish) cured in lemon and lime juices, garlic, pommery mustard, yellow limo chilies, salt and pepper; red onions; red limo chilies, fermented daikon, cilantro; crispy rice noodles dusted with togaroshi. Ceviche de Abadejo – Abadejo curado en jugos de limón y lima, […]

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2017 Menu #31

2017.Sep.12 Tuesday
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September 6-9 – 2017 – 6-9 de Septiembre   Seasonal Vegetables “a la Tahitienne” – Tian of fresh seasonal vegetables – broad beans, avocado, charred bell pepper (and then peeled), mushrooms, and scallions, tossed in a coconut cream, lime juice, and roasted garlic dressing; herb roasted tomato slices; pink peppercorn oil. Verduras de la Estación […]

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2017 Menu #30

2017.Sep.05 Tuesday
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August 23-September 2 – 2017 – 23 Agosto-2 Septiembre   These are tamarillos that I found out in the Liniers markets. Also known as tree tomatoes. They’re acidic, sweet, and taste vaguely of tomato crossed with some thing like passionfruit. Estos son tamarillos que encontré in los mercados de Liniers. También conocido como tomates de […]

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2017 Menu #29

2017.Aug.26 Saturday
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August 16-19 – 2017 – 16-19 de Agosto   Salmon Tartare – potato chip crust; diced salmon mixed with szechuan mayonnaise (szechuan pepper and sesame oils, egg yolk, lime juice, salt, white pepper) and chives; cherry tomato rounds, small dice of avocado, radish, cucumber; cilantro; homemade sriracha sauce. Tartare de Salmón Rosado – masa de […]

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