Navidad En Señor Ceviche

Total Page：16

File Type：pdf, Size：1020Kb

NAVIDAD EN SEÑOR CEVICHE It’s that time of year again at the casa! All types of festive events welcome, from small group gatherings to larger Lima-style merry making and everything in between. Our sharing style Menu de Navidad is perfect for groups of 7-70, with special festive cocktails and signature drinks packages designed to get the Peruvian party started. Let Señor Ceviche bring the spirit of Peru this festive season. Chat to our events team today: [email protected] senor-ceviche.com/christmas MENU DE NAVIDAD 39 pp All dishes served to share PARA PICAR CHIFA CHICARONNES Slow-cooked, crispy pork belly with smoked sweet potato purée and chancaca soy CASSAVA CROQUETTES Cassava croquette with Huancaína sauce (v) CEVICHE & TIRADITO EL CLÁSICO Sea bass ceviche with ají limo tiger’s milk, sweet potato purée, choclo corn, red onion, coriander and plantain (gf) SCALLOP TIRADITO Sashimi sliced scallops with ají rocoto tiger’s milk, coriander (gf) BBQ ANDES ROAST SALMON Fillet of Scottish salmon with Peruvian herb sauce (gf) ROAST CHICKEN & SMOKED AJI AMARILLO QUINOA Brined and roasted corn-fed chicken with three colour quinoa in smoked ají amarillo sauce (gf) PERUVIAN BRAISED LAMB & SOLTADO RICE Tender lamb slow cooked in ají panca paste & Peruvian herbs with soltado style rice, red peppers, coriander (gf) SIDES REPOLLO A LA PARRILLA Charred hispi cabbage with burnt butter and ajichiote spiced cranberries (gf) (v) (n) PATATAS FRITAS Sweet potato fries with ají rocoto mayonnaise (v) POSTRE CHICHA MORADA CRUMBLE Pineapple compote in Chicha Morada syrup with almond crumble topping (v) (n) ¡Buen provecho! @senorceviche (v) vegetarian (ve) vegan (veo) vegan option available (n) contains nuts (gf) gluten free Please advise a member of staﬀ if you have any particular dietary requirements or allergies. A discretionary 12.5% service charge will be added to your bill, all prices include 20% V.A.T MENÚ DE BEBIDAS NAVIDEÑAS Festive specials to get the Peruvian party started Prices listed are valid for advance pre-orders only Please see our drinks menu for our full drinks list FESTIVE CÓCTELES CHICHA MORADA OLD FASHIONED 7.5 Pisco Sol de Plata infused with aniseed, cinnamon oranges, red corn, cloves, pineapple peels SEÑORITA 8 Ketel One Vodka, Chambord, rose wine syrup, lime juice, prosecco LIMA ESPRESSO MARTINI 7.5 Pisco Sol de Plata , espresso, Kahlúa FIZZ PROSECCO EXTRA DRY, FAVOLA 29 Veneto, Italy PARTY PACKAGES For groups of 6+ 16 PP Glass Prosecco + ½ bottle House Wine (or 2 x Cusqueña beers) 22 PP Festive Cocktail, Chicha Morada Old Fashioned or Señorita + ½ bottle House Wine (or 2 x Cusqueña beers) + Lima Espresso Martini @senorceviche .

Copy Link

Recommended publications

The International Magazine of Taste and Esthetics 2015
THE INTERNATIONAL MAGAZINE OF TASTE AND ESTHETICS 2015 04 05 Editorial Perspectives Dear Friends and Partners, First, I would like to thank those of you who gave us such wonderful com- pliments and encouraging feedback, on the first edition of our magazine “Perspectives”. This new publication has confirmed that RAK Porcelain will strive to find creative ways to enhance our relationships with you, our custom- ers and affiliates. Coinciding with our tenth anniversa- ry, we have taken new steps to expand our product offering. Inside this edition you will meet the designer of our new cutlery collection and follow his/her creative process. These new collections align perfectly with the spirit of our por- celain program. They will be delivered with the same high levels of quality that From here we will move forward to forged our brand’s reputation. respond to your challenge. Under the label POLARIS a range of new porce- Also in this edition you will meet three lain will soon be presented in a ‘’white’’ very talented Chefs from various culi- body. An advanced technical process nary backgrounds with creative styles achieved by our engineers has enabled from different regions of the world. Yet us to produce this exciting new series. they all have a common thread, all are We will provide further details in the fans of RAK Porcelain. next edition of “Perspectives”. Again, many thanks to you all, and I wish you an enjoyable read. Abdallah Massaad, CEO of RAK Porcelain | ISSUE 02 06 Overview 07 Perspectives Overview - RAK AROUND HOTELS AROUND THE WORLD
[Show full text]
STEAK Braised in Ale & Top W/ Puff Pastry Scottish - Steak Pie
STEAK braised in ale & Top w/ Puff Pastry scottish - Steak Pie One of the great Hogmanay traditions is to eat some hearty steak pie. It’s not a pie in the traditional sense - there’s only puff pastry covering the op - but it carries the same robust savory flavors that you would hope for. Add some stout or ale to your filling, and you’ve got a winning dinner. minutes 30 PREP TIME 3 hoursminutes 20 INGREDIENTS COOK TIME Steak Pie Shell • 3 stalks of celery, chopped into large pieces • 1 package (400 g or 14 oz) ready-made puff • ½ cup homemade vegetable stock pastry - we used DuFour’s • ½ cup red wine • 1 egg, beaten for eggwash • 1 bottle of non-hoppy beer, preferably a dark ale, porter or stout Steak Pie Filling • 2 tablespoons chickpea flour • 1 pound braising steak, cut into 1 inch cubes and seasoned with salt & pepper Bouquet Garni (Add/Subtract As You Like) • 1 tablespoon butter • 1 handful fresh flat leaf parsley • ½ cup mushrooms, chopped into large pieces • 3 sprigs of fresh thyme • 2 medium onions, chopped into large pieces • 1 bay leaf • 3 garlic cloves, chopped into large pieces • Cheesecloth and kitchen string to enclose the • 2 large carrots, chopped into large pieces bouquet TOTAL TIME: 3 HOUR 50 MINUTES SERVES: 6-8 PEOPLE LEVEL OF DIFFICULTY: INTERMEDIATE 1. SCOTTISH - STEAK PIE You can find out more about Scottish cuisine, its history and the Steak Pie recipe (including more pictures) by clicking here. Stage 1: Pre-cook Steak Pie Filling 1. Start by preheating your oven to 350 degrees Fahrenheit 2.
[Show full text]
Welcome to Aberdeen & Aberdeenshire
WELCOME TO ABERDEEN & ABERDEENSHIRE www.visitabdn.com @visitabdn | #visitABDN A day on the coast ITINERARY Deep in the majestic Cairngorms mountain range, along 165 miles of outstanding coastline, in the heart of an architecturally vibrant city, Aberdeen & Aberdeenshire is where your true Scottish adventure begins. Here is your three day Scottish break inspiration: Breakfast with a view Scotland - the birthplace of golf. Start your day with the breakfast of champions at Stonehaven Golf Club as you enjoy glorious panoramic views over the coastline and Dunnottar Castle in the distance. Visit a famous castle ruin Dunnottar Castle is a dramatic and evocative ruined cliff top fortress that was the home of the Earls Marischal, once one of the most powerful families in Scotland. The Scottish crown jewels were famously hid here too. Dip your toes in the sand Located only five miles north of Aberdeen is the beautiful Balmedie Beach which stretches 14 miles along the Aberdeenshire coastline. It is known for its idyllic sandy beach and towering dune system which is the fifth largest dune system in the UK. Lunch at the Kilmarnock Arms Steeped in history, have lunch at the Kilmarnock Arms Hotel. In the late 1800’s this small hotel was a regular vacation spot for Bram Stoker while he wrote Dracula (1897). Enjoy locally sourced fayre with a modern twist. Walk along the sand Let your food settle as you take a wander down to Cruden Bay Beach. A peaceful and beautiful sandy beach. Bare your fangs On the coast of Cruden Bay lies the remains of Slains Castle.
[Show full text]
Advancedaudioblogs3#1 Peruviancuisine:Lacomida Peruana
LESSON NOTES Advanced Audio Blog S3 #1 Peruvian Cuisine: La Comida Peruana CONTENTS 2 Dialogue - Spanish 4 Vocabulary 4 Sample Sentences 5 Cultural Insight # 1 COPYRIGHT © 2020 INNOVATIVE LANGUAGE LEARNING. ALL RIGHTS RESERVED. DIALOGUE - SPANISH MAIN 1. Hola a todos! 2. Alguno ya tuvo la oportunidad de degustar algún plato típico peruano? 3. La comida peruana es una de las cocinas más diversas del mundo, incluso han llegado a decir que la cocina peruana compite con cocinas de alto nivel como la francesa y china. 4. La comida peruana es de gran diversidad gracias al aporte de diversas culturas como la española, italiana, francesa, china, japonesa, entre otras, originando de esta manera una fusión exquisita de distintos ingredientes y sabores que dieron lugar a distintos platos de comida peruana. 5. A este aporte multicultural a la cocina peruana, se suman la diversidad geográﬁca del país (el Perú posee 84 de las 104 zonas climáticas de la tierra) permitiendo el cultivo de gran variedad de frutas y verduras durante todo el año. 6. Asimismo el Perú tiene la bendición de limitar con el Océano Pacíﬁco, permitiendo a los peruanos el consumo de diversos platos basados en pescados y mariscos. 7. La comida peruana ha venido obteniendo un reconocimiento internacional principalmente a partir de los años 90 gracias al trabajo de muchos chefs que se encargaron de difundir la comida peruana en el mundo y desde entonces cada vez más gente se rinde ante la exquisita cocina peruana. 8. En el año 2006, Lima, la capital del Perú, fue declarada capital gastronómica de América durante la Cuarta Cumbre Internacional de Gastronomía Madrid Fusión 2006.
[Show full text]
A Taste of Glasg W
BRINGING GLASGOW’S FAVOURITE RESTAURANT DISHES HOME A TASTE OF GLASG W A generous serving of recipes featuring Brian Maule, Martin Wishart, The Blythswood, Campbell Mickel, Café Gandolfi, Gary MacLean, Hutchesons City Grill, Tony Macaroni, Ubiquitous Chip and many more Ž ALL PROCEEDS OF THIS BOOK GO TO CHILDREN 1 S T, SCOTLAND’S NATIONAL CHILDREN’S CHARITY A Taste of Glasgow is a recipe book with a purpose. The biggest names in Glasgow’s restaurant scene have shared their favourite recipes with us. Our headliners include culinary legends Brian Maule and Martin Wishart; the original champion of contemporary Scottish cuisine: Ubiquitous Chip; and the ever-sophisticated Hutchesons City Grill. By recreating these dishes in the comfort of your home, you are not only enjoying the best of Glasgow’s cuisine but supporting Scotland’s National Children’s Charity, Children 1st. © Copyright of the EY Glasgow Dragon’s Glen team 2018. All rights reserved. The publisher cannot accept liability for errors or omissions. On no account may any part of this book, including images, be reproduced, transmitted, or stored in a retrieval system without the written permission of the copyholder(s) and publisher, application for which should be made to the publisher. Photographs printed in this book remain the copyright of the contributors. With thanks to photographers Richard Chaudhry: front cover, pages 22, 23, 25, and 26; Daniel McAvoy: pages 49, 50, 51, 73, 75, 78, 79, 108, 109, 112 and 114; Peter Sandground: pages 04, 07, 10, 31, 36, 37, 42, 43, 45 (top), 55, 57, 63 (top), 70, 72, 87 (top), 88, 89, 116 and 124; Vincenzo Severino: pages 90 and 91.
[Show full text]
Anthocyanins Content in the Kernel and Corncob of Mexican Purple Corn Populations
MaydicaOriginal paper Open Access Anthocyanins content in the kernel and corncob of Mexican purple corn populations 1 1 2 Carmen Gabriela Mendoza-Mendoza , Ma. del Carmen Mendoza-Castillo *, Adriana Delgado-Alvarado , Francisco Javier Sánchez-Ramírez3,Takeo Ángel Kato-Yamakake1 1 Postgrado en Recursos Genéticos y Productividad-Genética, Campus Montecillo, Colegio de Postgraduados, Km 36.5 Carretera México- Texcoco. 56230, Montecillo, Texcoco, estado de México, México. 2 Campus Puebla, Colegio de Postgraduados. Boulevard Forjadores de Puebla No. 205.72760. Santiago Momoxpan, Municipio San Pedro Cholula, Puebla, México. 3 Departamento de Fitomejoramiento, Universidad Autónoma Agraria Antonio Narro. Calzada Antonio Narro 1923, Buenavista, Saltillo, 25315. Coahuila, México. * Corresponding author: E-mail: [email protected] Keywords: Zea mays L., purple corn,anthocyanins, native corn, and San Juan Ixtenco, Tlaxcala. Abstract Purple corn has acquired great interest by its high content of anthocyanins and bioactive properties. Among this type of corn the Andean purple corn has been the most studied, however, in Mexico, we have the “maíces mora- dos”, which is recognized by its dark purple color. Since there is no record about its content of anthocyanins, in this study we quantified the total anthocyanins (TA) accumulated in the pericarp, aleurone layer, kernel, and corn- cob of 52 corn populations with different grades of pigmentation. Results showed that TA was superior in purple corn than in blue and red corn. TA ranged from 0.0044 to 0.0523 g of TA ∙ 100 g-1 of biomass in the aleurone layer; in the pericarp from 0.2529 to 2.6452 g of TA ∙ 100 g-1 of pericarp; in the kernel from 0.0398 to 0.2398 g of TA ∙ 100 g-1 of kernel and in the corncob from 0.1004 to 1.1022 g of TA ∙ 100 g-1 of corncob.
[Show full text]
Purple Corn (Zea Mays L.)
Purple Corn (Zea mays L.) Purple corn was once a sacred crop to the ancient Incan PURPLE CORN BENEFITS civilizations. Now hundreds of years later, it is grown commercially • One of the most potent vegetable sources of the in its native land of Peru. Historically it was valued for its use as antioxidant-rich color pigments called anthocyanins a natural colorant for foods and beverages as well as for its role in • Supports healthy glucose and lipid metabolism making a popular drink called “chicha morada.” Today’s markets • Powerful antioxidant activity still acknowledge the more traditional uses while research into the • Promotes healthy aging and vascular integrity health benefits of this particular type of corn have made it a sought- after ingredient in the functional foods and supplements markets as PHYTONUTRIENT PROFILE well. Researchers have discovered the significant role of purple corn Contains one of the highest concentrations of and its effects on cellular health, obesity, diabetes, inflammation and • cyanidin-3-glucoside compared to other anthocyanin- vascular integrity. These health benefits are largely tied to purple rich fruits and vegetables corn’s high content of anthocyanins, the antioxidant-rich color • Unique and diverse anthocyanin profile containing pigments that give it its dark purple color. In fact, purple corn has predominantly cyanidins, pelargonidins, and one of the absolute highest levels of a particular anthocyanin— peonidins cyanidin-3-glucoside—that has been attributed to a number of • Rich in phenolic acids such as p-coumaric, vanillic acid, protocatechuric acid, and flavonoids such as significant health benefits in humans. Fun Fact: Offerings of purple quercetin corn were given to honor athletes just prior to their sacrifice to Incan gods.
[Show full text]
Factors Influencing Commercialization of Green Maize in Nandi South, Nandi County Kenya by Pius Kipkorir Cheruiyot a Thesis Subm
FACTORS INFLUENCING COMMERCIALIZATION OF GREEN MAIZE IN NANDI SOUTH, NANDI COUNTY KENYA BY PIUS KIPKORIR CHERUIYOT A THESIS SUBMITTED TO THE SCHOOL OF ARTS AND SOCIAL SCIENCES, DEPARTMENT OF HISTORY, POLITICAL SCIENCE AND PUBLIC ADMINISTRATION FOR THE IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF ARTS IN PUBLIC ADMINISTRATION AND POLICY MOI UNIVERSITY DECEMBER, 2018 ii DECLARATION Declaration by the Student I declare that this thesis is my original work and has not been presented for the award of degree in any another university. No part of this thesis may be reproduced without prior written permission of the Author and/ or Moi University Pius Kipkorir Cheruiyot ……………………… ……………… SASS/PGPA/06/07 Signature Date Declaration By the Supervisors This thesis has been submitted for examination with our Approval as University Supervisors. Dr. James K. Chelang’a ……………………… ……………… Department of History, Political Signature Date Science and Public Administration Mr. Dulo Nyaoro ……………………… ……………… Department of History, Political Signature Date Science and Public Administration iii DEDICATION This work is dedicated to my beloved wife Mercy Cheruiyot, children Kipkoech, Kimaru, Jerop, and Jepkurui. To my parents Sosten Cheruiyot and Anjaline Cheruiyot, siblings and all my friends for their inspiration, encouragement and continuous support throughout the entire process of writing this research thesis. God Bless you all. iv ABSTRACT The purpose of this study was to assess the factors that influenced the commercialization of green maize in Nandi South, Nandi County. The Study aimed at investigating the reasons why farmers opted to sell green maize rather than wait to sell it as dry cereals. The study aimed at achieving the following objectives; to analyze policies that guide the commercialization of green maize; to assess factors that motivate farmers to sell their green maize, to evaluate the consequences of the sale of green maize and to assess the positive ant the negative results of the sale of green maize.
[Show full text]
Grains Purple Corn Conventional
IMEX FUTURA S.A.C|C/Tulipanes 147 of 304, Centro Emp. Blu Building Urb. Polo Hunt. Surco- Lima,Perú.T 51(1)7193969 www.imexfutura.com PRODUCT SPECIFICATION - GRAINS Art.: Name: PURPLE CORN CONVENTIONAL It is grown only in Peru over 2500 years ago used in the preparation of chicha morada and mush. Phenols compounds of General description: purple corn are powerful antioxidants that protect cell membranes and DNA from the damaging effects of free radicals. Also, anthocyanins are powerful antioxidants that reduce body aging, reduce the risk of heart attack and are excellent preventive against cancer Packaging Unit: 425g/453g Units/Box: 16 u. Box/Pallet: 100 box 25Kg paper PP/PB PP/PB PP/PB bags, or other in a CLEAR in a clear bag Packaging: according BAG w/ lithographed inside of client’s need sticker on it, retail bag lithographe or d carton lithographed box Shelf life: 2 year Contact: Daniel Saint-Pere Caprile 20´ FCL with 22 MT – Eur / 20´ FCL with 20´ FCL with 220´ FCL with Shipping Layout South America 10 pallets 10 pallets 10 pallets 21.5MT– Au/ 40´ FCL with 40´ FCL with 40´ FCL with Canada 19.9 20 pallets 20 pallets 20 pallets MT – EEUU Products Certifications HACCP Facility certifications Ingredients declaration PURPLE CORN (Zea Mays L.) PURITY CHARACTERISTICS Purity (%) 99.95% Foreign seeds(%) 0.05% max. Moisture (%) 13.0% max. IMEX FUTURA S.A.C|C/Tulipanes 147 of 304, Centro Emp. Blu Building Urb. Polo Hunt. Surco- Lima,Perú.T 51(1)7193969 www.imexfutura.com IMEX FUTURA S.A.C|C/Tulipanes 147 of 304, Centro Emp.
[Show full text]
Film Food at TIFF 2019
Film Food at TIFF 2019 Film Food returns to the 18th edition of the Transilvania International Film Festival to surprise cinephiles and foodies alike with delicious tales and juicy details from Europe’s best-known restaurants. This year’s selection presents ancient recipes revisited, star ingredients, and secrets of world famous chefs. Screenings at Sapientia will be followed at Bricks by dinners with menus are inspired by the films. The secrets of Scottish cuisine are explored in Chef’s Diaries: Scotland (dir. Laura Otálora), in which the celebrated Catalan brothers Joan, Josep, and Jordi Rocca, explore the country meeting fishermen, farmers, and cheesemakers, discovering local traditions and seeking inspiration for new menu additions at El Celler de Can Roca — their three Michelin star restaurant in Spain that was twice designated the best in the world. The Monday, June 3rd, screening will be followed by a creative and delicious dinner, powered by Bistro de l’Arte and Viscri 32, prepared by 2 Women Chefs: Oana Coantă and Mara-Elena Oană. Screened in the Berlinale and at San Sebastián, Miguel Ángel Jiménez’s Y en cada lenteja un dios / A God in Each Lentil tells an emotional family story whose protagonists spend a year in their native village in Spain remembering moments from each generation’s history while working on a book about their family restaurant, L’Escaleta, recently awarded two Michelin stars and listed among the top 25 in the Iberian peninsula. Following the Tuesday, June 4th, screening, Chef Adi Hădean, who has over two decades of experience in professional kitchens, will prepare a surprise dinner supported by NESPRESSO.
[Show full text]
Mazamorra Morada Featured on October 12, 2019 for “Salsa Con Salsa” Demo with Chef Daniela Hurtado
Mazamorra Morada Featured on October 12, 2019 for “Salsa con Salsa” demo with Chef Daniela Hurtado Mazamorra Morada Recipe courtesy of Chef Daniela Hurtado-Castro Yield: 4 cups Ingredients Chica Morada 2 pounds dried purple corn kernels 12 cups water 3 cinnamon sticks 4 cloves 1 apple, cut in chunks 1 pineapple core (you will use the pulp for the mazamorra) Mazamorra 4 cups chicha morada ¼ cup chuño (Peruvian potato starch) ¾ cup water 8 dried and pitted prunes 1 cup Granny Smith apples, diced 1 cup pineapple, diced 2 limes, juiced 1 cup sugar Cinnamon powder for garnish Directions To prepare the mazamorra, you will need to prepare chicha morada first. This will be the base for the preparation of this Peruvian dessert. Place all ingredients in a pot over high heat. When the liquid begins to boil, reduce to a simmer, partially covered, for 2 hours. Strain the liquid into an open container and let cool. Store refrigerated in an airtight container or freeze it for future use. If using the chicha as a refresher, season with sugar and lime juice to taste. Pour the four cups of the chicha morada into a saucepan with the prunes, diced fruit and sugar. Bring to a boil, stir to dissolve the sugar, and reduce to a simmer. In a small bowl, sift the chuño, add the water, and whisk until a smooth paste is formed. Add the chuño paste to the saucepan, keep at a simmer, and stir continuously until the mixture thickens. Turn off heat, stir in the juice of the limes and serve in ramekins or cups.
[Show full text]
Beverages of Latin America
ANT4930: Food and Gastronomy in Latin America Beverages of Latin America [00:00:05.53] Beverages of Latin America for the court's food and gastronomy in Latin America. There have been many major contributions to beverages worldwide that have come from Latin America. Including one of the world's most widely consumed beverages Coca-Cola, the story is quite interesting. [00:00:23.86] There was a pharmacist in Atlanta by the name of John Pemberton who heard about Coca wine being made in France. Of course, in France, they were getting the Coca leaves from the hyaline Andes where the plant is native. So he got some Coca wine and instead took the alcohol out of it but left the cocaine in and began marketing the syrup. The syrup was Coca-Cola syrup and with the addition of carbonated water people could make the beverage Coca-Cola. [00:00:51.16] In 1983 the cocaine was removed from the beverage but the leaves were left in it as a flavoring agent, and to this day lives are still imported and make up part of the secret formula or so- called secret formula for Coca-Cola as a flavoring agent. Meanwhile tea from coca leaves has a really long history of consumption in its native habitat in the Andes. Long before European arrival, indigenous peoples there were drinking Coca tea. [00:01:17.38] It's very beneficial for adjusting to the high elevations and it's quite common to find it in markets in the Andes today. The impact of Coca-Cola on Latin America has been pretty widespread.
[Show full text]