Hola from Cote St. Luc! Here we have been getting into celebration mood by exploring Peruvian Fine Cuisine and trying colorful recipes to honor our gift of the year, the aeroponic Aji Charapita. If you want to join us in heating up your festivities with this storyful pepper and be a host with the most, make sure you place an order fast. We are offering 30% off and free shipping until 2019 !!!!!
In the meantime, here are two fun recipes to share. The Peruvian classic, Fish Ceviche and … scroll for it… A Healthy Spicy Smoothie, because we are NOT going to encourage you to drink alcohol this year BUT IF YOU DO, we have a great cocktail to put you back on your feet the next day.
Sweet Ceviche with Aji Charapita
This year, to celebrate the first aeroponic Aji Charapita harvest, we present you our take on the most classic peruvian dish, the Ceviche. It makes the finest appetizer to heat up the festive season.
Dice the fish and cover it with cold water in a large bowl. Add salt, cover and refrigerate. Meanwhile, squeeze 1/2 cup of lime juice and mince 1/4 of red onion.
Rinse the fish and drain the bowl well. Put 1 Fresh Aji Charapita in the bowl and crush it with the back of a fork. Once the juice is squeezed out use a knife to chop it in a few pieces. Try to keep some of the lost juicy flavor by mixing the fish with the fork and the knife when you are done. CAUTION WASH YOUR HANDS AFTER TOUCHING THE PEPPER AND AVOID EYES CONTACT.
Add the minced onion, lime juice and salt to the fish. Cover and refrigerate for minimum 30 minutes. This is how the fish will "cook". Meanwhile, make the sauce and prepare the other ingredients. The fish mix can also sit in the refrigerator overnight and be served with the other ingredients the next day.
Put 3 Aji Charapita and the 4 chilis in boiling water for 3-4 minutes to get them bleached.
In a medium bowl, put the pineapple, 1 diced mango, the 3 bleached Charapita, the 4 chilis, the chopped green onion, salt and a net of oil.
Blend all ingredients together with a hand mixer. If needed, add a few teaspoons of water to achieve a smooth texture.
When you are almost ready to serve, fry the corn in a pan with oil for a few minutes on each sides until they turn brownish. Chop the corn in two pieces and save one half for presentation. Take the other piece and detach all the corn kernels with a knife to mix them in the Ceviche.
Dice the 2 other mangos and the avocado. Add them to the fish Ceviche and mix softly to avoid breaking the ripen pieces too much.
Put the Ceviche on a plate and top it with the remaining fresh Charapita, thin slices of red onion, coriander leaves and the ground cherry.
Pour some sauce next to the Ceviche so it can be dipped in the sauce while its eaten.
Finish the plate setup with sweet potato chips, lettuce leaves, avocado slices, a lime slice, coriander leaves, heart of palm pieces and the half fried corn. Enjoy the freshness and fun kick!
Ingredients
Directions
Dice the fish and cover it with cold water in a large bowl. Add salt, cover and refrigerate. Meanwhile, squeeze 1/2 cup of lime juice and mince 1/4 of red onion.
Rinse the fish and drain the bowl well. Put 1 Fresh Aji Charapita in the bowl and crush it with the back of a fork. Once the juice is squeezed out use a knife to chop it in a few pieces. Try to keep some of the lost juicy flavor by mixing the fish with the fork and the knife when you are done. CAUTION WASH YOUR HANDS AFTER TOUCHING THE PEPPER AND AVOID EYES CONTACT.
Add the minced onion, lime juice and salt to the fish. Cover and refrigerate for minimum 30 minutes. This is how the fish will "cook". Meanwhile, make the sauce and prepare the other ingredients. The fish mix can also sit in the refrigerator overnight and be served with the other ingredients the next day.
Put 3 Aji Charapita and the 4 chilis in boiling water for 3-4 minutes to get them bleached.
In a medium bowl, put the pineapple, 1 diced mango, the 3 bleached Charapita, the 4 chilis, the chopped green onion, salt and a net of oil.
Blend all ingredients together with a hand mixer. If needed, add a few teaspoons of water to achieve a smooth texture.
When you are almost ready to serve, fry the corn in a pan with oil for a few minutes on each sides until they turn brownish. Chop the corn in two pieces and save one half for presentation. Take the other piece and detach all the corn kernels with a knife to mix them in the Ceviche.
Dice the 2 other mangos and the avocado. Add them to the fish Ceviche and mix softly to avoid breaking the ripen pieces too much.
Put the Ceviche on a plate and top it with the remaining fresh Charapita, thin slices of red onion, coriander leaves and the ground cherry.
Pour some sauce next to the Ceviche so it can be dipped in the sauce while its eaten.
Finish the plate setup with sweet potato chips, lettuce leaves, avocado slices, a lime slice, coriander leaves, heart of palm pieces and the half fried corn. Enjoy the freshness and fun kick!
Healthy Spicy Charapita and Aloes Smoothie
A tasty blend of beneficial ingredients to soothe upset stomach, rehydrate and revive the organism. Featuring Aji Charapita, Aloes, Pomegranate and Pineapple.
Cut a few fresh branches from an Aloe Vera plant. Let the yellow sap leave the branches from the place it was cut onto a tissue for a few minutes.
Slice the sides of the branches and separate the two skins, exposing the gel. Scrape the gel off the skins and put in a blender.
In the blender, add the Aji Charapita, Pineapples, Pineapple juice or Soda water, the lime juice and honey to taste. Blend until all smooth.
Squeeze Pomegranate juice out of the seeds into the bottom of a glass. Pour the blend on top and decorate.
Note : Aji Charapita is a good digestive aid and expectorant. Pineapple helps control stomach acidity and ulcers. Aloes is hydratant. Pomegranate is good for blood circulation and heart. Lime is full of vitamin C. God is Great!
Ingredients
Directions
Cut a few fresh branches from an Aloe Vera plant. Let the yellow sap leave the branches from the place it was cut onto a tissue for a few minutes.
Slice the sides of the branches and separate the two skins, exposing the gel. Scrape the gel off the skins and put in a blender.
In the blender, add the Aji Charapita, Pineapples, Pineapple juice or Soda water, the lime juice and honey to taste. Blend until all smooth.
Squeeze Pomegranate juice out of the seeds into the bottom of a glass. Pour the blend on top and decorate.
Note : Aji Charapita is a good digestive aid and expectorant. Pineapple helps control stomach acidity and ulcers. Aloes is hydratant. Pomegranate is good for blood circulation and heart. Lime is full of vitamin C. God is Great!
ORDER FRESH CHARAPITA NOW!
2 grams of Aji Charapita peppers were used for those 2 recipes. We are offering 30% off celebration discount and free shipping until 2019.
