Daring Cooks March 2011 Challenge: Ceviche de Pescado

Kathlyn of Bake like a Ninja was our Daring Cooks' March 2011 hostess.  Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from "Peruvian Cooking - Basic Recipes" by Annik Franco Barreau and Papas Rellena adapted from a home recipe by Kathlyn's Spanish teach, Mayra. 

We had the option of making both recipes or just one.  Due to time constraints I decided to make the ceviche because I absolutely love it and have been wanting to make ceviche for some time.  My favorite ceviche is a Fresca in San Francisco and I haven't been able to have it in a long time.  This recipe looks like a standard ceviche recipe without any bells or whistles.  It looked so simple I knew I wanted to use really good fish.  I decided to use a wild caught halibut and diver scallops.  Neither were sashimi grade but both were really fresh and good quality seafood.  

Halibut and scallops

Ceviche de Pescado (Fish Ceviche)
2 lbs firm white fish (scallops or other seafood may be used)
2 garlic cloves mashed
1 chili pepper minced (Use Aji but if not found, jalapeno works too)
1 cup fresh lime juice (8-10 limes) Fresh juice, not from concentrate
1 tbsp coriander (cilantro)
1 red onion, thinly slice lengthwise
salt and pepper to taste

Garnish:
1 sweet potato
1 large ear of corn
lettuce leaves

Cut the fish and season with salt and pepper.  Mix the rest of the ingredients except for the red onion.  Pour the mixture over the fish and while it "cooks" put the slivers of red onion over the fish.  Marinate for at least 10 minutes.  The fish should look a little bit white on the outside but is essentially raw on the inside.

Garlic and limes

This was a simple and delicious recipes.  I added half a jalapeno for heat and I think next time would go for a little bit more heat.  I would also add some hominy to break up the monotony of the fish.  The scallop was so delicious because of it's natural smoothness.  A great easy recipe, perfect for a warm day!

Jose Andres' The Bazaar Restaurant

I had the pleasure of dining at this restaurant for my husband and sister-in-laws birthdays.  Birthdays are a big deal in this household, the celebration typically last a month and celebrations range from large gatherings and parties to simple asinine things like, "It's my birthday month, I don't have to do the dishes".  Needless to say it can get a little bit out of hand, I can only imagine how it's going to be when we have kids!

I just love my husband and my sister-in-law to death so for her visit to Los Angeles I wanted to find a special restaurant that would leave an impression on us and also wow my sister-in-law, another foodie (oh how I hate that label!) like myself.  Bazaar is one of Jose Andres' restaurants and it promises such entertainment as cotton candy wrapped around a savory piece of faux pas, liquid nitrogen experiments, and age old traditions of canning.  I've seen Chef Andres everywhere from Top Chef to Anthony Bourdain No Reservations and whatever he is making has blown me away.   Jose combines traditional spanish cooking with avant-garde techniques.  Not only was I looking forward to the food and drink, but also the dining experience as The Bazaar is split into a number of uniquely decorated rooms as well as an option to eat your dessert in the Patisserie, which sounds just fabulous!  The dishes are separated into traditional tapas, which are more hearty and filling, and modern tapas, where the more experimental things are found.  Here are a few pictures of what we had.

My drink for the night LN2 Caipirinha with table side service

Essentially a slushy.  So yummy!  

All the cocktails were very unique and different.  The liquid nitrogen is so cold it freezes the alcohol and it's like a sorbet.  It was great throughout the evening as practically a palette cleanser.

Tortilla de patatas (Potato Foam, egg 63, camelized onions)

This was by far one of the best dishes of the night.  An egg 63 is an egg cooked to 63 degrees so that the yolk and the whites are the same consistency.  It was served in this glass which is about the size of a shot glass but I practically licked the glass it was so good!  The potato foam was so flavorful, it was like a baked potato with butter.

American Caviar Cone

Not your everyday Caprese (liquid mozzarella and cherry tomatoes)

When you take a bite of the cheese it's like popping a balloon in your mouth, a balloon that oozes silky cheese that is!

House canned King Crab with raspberries and raspberry vinegar

The Bazaar cans daily and this combination was a little strange at first but it was so good.  The flavors of both the canned dishes were very simple, but with a twist.  The main ingredient was able to shine despite the extras like the raspberries.

Oven roasted cippolini onions with clementines, passion fruit, and pumpkin seed oil

Croquetas de pollo (chicken and bechamel fritters) in a shoe!

I felt like I was back in the sixties and June Cleaver just whipped up in the kitchen.  The outside crust was awesome and retained it's shape even when the inside was oozing out after a bite.  This was delicious and filling (especially when we got tired of food the size of our pinky). :)

House canned green asparagus labneh and macadamia nuts

Wagyu Beef Cheeks with California citrus

So, so, so good!  I would definitely order a couple of these and forget the philly cheesesteak.  I've never had beef cheek before but it was rich and creamy, very similar in texture to pot roast but softer.  The jus was a veal jus and the citrus added a bit of sweetness.  A not to be missed dish!

Foie Gras Cotton Candy

Yes, there are some ethical issues in consuming foie gras but I couldn't pass it up (and honestly, rarely do given the chance) when it was wrapped with cotton candy.  The foie gras was a cold cube and I wish it was warmer but I don't think they could have kept it on the stick while warm.  This was more of a novelty/facebook photo kind of dish as it was just regular cotton candy wrapped around a tiny square of goose liver.

Philly Cheesesteak (Air bread, cheddar, Wagyu beef)

This was interesting, while it was definitely good, it was the stellar palette experience I was expecting. The bread is completely hollow and there is melted cheddar on the inside.  The beef was great but I wish there was more of it. 

Tuna ceviche avocado roll with jicama, micro cilantro and coconut dressing (the top is crumbled Corn Nuts)

This was surprisingly good, it was simple, and not unlike something I've had at a japanese restaurant, but it was still very tasty.

A view of the dessert at the Patisserie

Happy Birthday!

Overall I'd give The Bazaar 4 stars as most things were very very good.  Some of the more modern dishes either wowed or not at all.  I was impressed with some of the more simpler dishes as I felt I could taste the ingredients in all it's glory.  I like what Jose is trying to do and it certainly was an experience as I've never had liquid nitrogen, egg 63, foam of any sort, or beef cheeks.  I'm not sure it was the absolute best meal I've ever had, but some of the dishes really make this place fabulous.  Definitely worth a try if you want to have a unique dining experience.