Comments on: Three New Takes on Ceviche https://www.saltshaker.net/20150330/three-new-takes-on-ceviche Casting a little flavor (and a few aspersions) on the world of food, drink, and life Tue, 31 Mar 2015 21:13:50 +0000 hourly 1 https://wordpress.org/?v=7.1 By: dan https://www.saltshaker.net/20150330/three-new-takes-on-ceviche#comment-238679 Tue, 31 Mar 2015 21:13:50 +0000 https://www.saltshaker.net/?p=14561#comment-238679 In reply to Frances.

Thanks!

]]> By: Frances https://www.saltshaker.net/20150330/three-new-takes-on-ceviche#comment-238675 Tue, 31 Mar 2015 17:16:52 +0000 https://www.saltshaker.net/?p=14561#comment-238675 I am going to steal the idea of the squiggle of olive sauce over the top of a shrimp causa! As usual, always a pleasure reading your posts

]]> By: dan https://www.saltshaker.net/20150330/three-new-takes-on-ceviche#comment-238671 Tue, 31 Mar 2015 13:20:47 +0000 https://www.saltshaker.net/?p=14561#comment-238671 In reply to Frances.

We don’t have a big variety of olives available here, unfortunately – most of the more specialized ones are used for making olive oils. For eating, mostly what we get are Arauco, which is the most widely planted variety in Argentina.

]]> By: Frances https://www.saltshaker.net/20150330/three-new-takes-on-ceviche#comment-238670 Tue, 31 Mar 2015 13:13:07 +0000 https://www.saltshaker.net/?p=14561#comment-238670 Those all look very good. The spread of Peruvian cooking beyond its borders has meant some very innovative dishes being created in other countries. Or is it just you!

It must be a few years now, but we did once have an exchange about the olive sauce and which olives to use. On a recent visit to California I discovered the Alfonso olive, which is what we call Azapa here, perfect for the right flavour. I was wondering what olive you use there?

]]>