Chef’s Summer Recipes: Oscar del Rivero’s Ceviche Peruano

Chef Oscar del Rivero Chef’s Summer Recipes: Oscar del Riveros Ceviche PeruanoOscar del Rivero is the executive chef of Miami’s Jaguar Ceviche Spoon Bar and Latam Grill, Talavera Cocina Mexicana and Peacock Garden Cafe, the South Florida restaurants from the Jaguar Hospitality Group. A native of Mexico, del Rivero is a graduate of Johnson & Wales University and has been in the culinary industry for more than twenty years with experience in Mexico, Austria and Spain. In the US, he has worked at Blue Door at the Delano, The Palm Hotel and Talula. Chef del Rivero has traveled extensively through Central and South America and Mexico, and attributes his culinary expertise to his passion for the cuisine of these areas. Chef del Rivero believes in using simple ingredients to create bountiful flavors while respecting the traditions of the dishes’ origins.

We asked Chef del Rivero to contribute a recipe that he felt would be perfect for Summer. Chef del Rivero told us that “Ceviche makes a great appetizer at a Latin-themed summertime party because it is flavorful, light and refreshing. It is also simple enough that the hostess can prepare it in advance and have everything ready to go before guests arrive. At Jaguar, our Ceviche Spoon Sampler is a big hit because it allows guests to sample several different flavors. This can be recreated at home by portioning different varieties onto teaspoons and arranging on a serving platter. “

Jaguar Ceviche Peruano Chef’s Summer Recipes: Oscar del Riveros Ceviche Peruano

Approximately 4 servings

Ingredients:

  • 1.5 pounds fresh corvina or snapper. (approx. 6 oz per person)
  • 4 cloves garlic minced
  • 1 tbsp kosher salt
  • ¾ cups freshly squeezed lime juice
  • 1 tsp rocoto pepper or any spicy pepper, add additional as needed
  • 1 cup cooked giant corn kernels from Peru or regular corn if you cannot
  • 1 tbsp chopped parsley
  • ½ each red onion sliced thin from pole to pole find this variety

Method:

  1. Cut the fish in bite size cubes. Place fish in a bowl and rub cubes with the salt and garlic.
  2. Add the lime juice and let the fish marinate for about 5 minutes.
  3. Chop the rocoto pepper in small cubes and add as needed. You can always add more if you prefer a spicier ceviche.
  4. Add the corn, the parsley and the red onions and mix.
  5. Ceviche is now ready to serve. If you like, garnish with sweet potato slices and corn chips.
  6. Recipe can be made ahead and kept in the refrigerator for up to 4 hours.

Jaguar Ceviche Spoon Bar and Latam Grill is located at 3067 Grand Ave, Coconut Grove, FL 33133, United States


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