Flavor Trends, Strategies and Solutions for Menu Development

Peruvian Icon Best of Flavor 2017

Cebiche de Mango Verde y Langostinos
PHOTO CREDIT: nocredit

Doris Rodriguez de Platt

Yen Tejada

Peruvian cuisine is having a moment, with particular attention being paid to its “cebiches,” or ceviches. Andina, a family-run Peruvian restaurant in Portland, Ore., was at the forefront of the trend, opening in 2003. Now, one of its most popular cebiches is the Cebiche de Mango Verde y Langostinos, a modern twist on the iconic Peruvian cebiche de pescado.

“This is one of our guests’ favorites, and one of the most celebrated items on the menu,” says Co-Owner Doris Rodriguez de Platt. “Guests are surprised by how each flavor and texture is perfectly identified.”

The dish stars poached prawns and sliced green mango in a mildly spicy passionfruit leche de tigre, onion, habanero, cilantro, sweet potato and fresh corn. “Before our guests start eating the dish, we recommend they mix all the elements together to experiment with the different flavors and textures and try to incorporate them all into one bite,” says Andina’s Chef de Cuisine, Yen Tejada.

“It completely changes the experience. This dish has a surprising freshness and balance of different textures and flavors. A tart-sweet flavor from the passionfruit and lime juice is followed by a light spiciness given by the presence of little bites of habanero peppers, and then neutralized by a bite of sweet potato or corn. It is a dish that surprises your eyes and your mouth. The bright and bold colors beautifully presented in the dish shine in front of your eyes.”

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