https://www.saltshaker.net/20060710/los-cumpas-la-cebichada Casting a little flavor (and a few aspersions) on the world of food, drink, and life Tue, 07 Jul 2015 14:23:24 +0000 hourly 1 https://wordpress.org/?v=7.1 https://www.saltshaker.net/20060710/los-cumpas-la-cebichada#comment-911 Sun, 30 Jul 2006 16:11:59 +0000 https://www.saltshaker.net/20060710/los-cumpas-la-cebichada#comment-911 […] The menu began with an upscale ceviche. The “height” of fish in Peruvian ceviche is apparently the lenguado, which is a catchall name for various flatfish – plaice, sole, flounder, fluke. So we took a kilo of that, and half kilo each of fresh shrimp and squid (these get cooked first, before being added to the lemon juice, I’m not sure if that’s always the case in Peruvian tradition, but I know Henry always cooks shellfish that go into ceviche, insisting that you can’t “cook” them via the ceviche technique – though I’ve certainly had many ceviches in other parts of the world that used raw shellfish). I’ve covered his ceviche making in another post, so I won’t go into detail here. […]

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