Cebiche and Pisco Sour

Today, I am continuing with the theme of restaurants and for this post, some recommendations for eating out in Lima (Peru). In recent years, Peruvian cuisine has become better known to the world. Dishes like cebiche, tiradito, causa, lomo saltado and ingredients like ají (chili peppers) are served in restaurants across America and Europe. Today´s Peruvian cuisine is a rich and varied fusion of the original Peruvian cuisine with influences from Spain, Japan, China, and even Africa. The world also owes recognition to Peru for being the source of the potato, which was brought to Europe by Spain in the 16th Century.
Here are some places to visit in Lima:
Astrid y Gastón. Opened by the very popular chef Gastón Acurio and his wife Astrid Gutsche. Gastón Acurio has been a driving force in the promotion of Peruvian cuisine inside and outside Peru and one of the main exponents of what has become known as novoandina cuisine. This is the first restaurant the couple opened when they started off in Lima. Since then, Gastón has become a "brand" and has opened other restaurant and restaurant chains under different names (La Mar, Tanta,...) and has also expanded abroad. He is also behind the annual culinary event, Mistura.
Costanera 700. A very good example of what has become known in Peru as Nikkei cuisine, the fusion of Peruvian and Japanese cuisines.
La Rosa Náutica. Located on a pier along the beach in Miraflores. A restaurant to enjoy in good company. Very good fish and great views of the Pacific.
Restaurante José Antonio. Traditional Peruvian cuisine since 1972.
Punto Azul. Another restaurant serving traditional Peruvian fare.

An important note.
Don´t forget to try the national coktail - the Pisco Sour. Any of the above restaurants will serve it but should you want to make it at home:
- 4 fl oz of Pisco Quebranta
- 1 fl oz of fresh lime juice
- 0,25 fl oz of egg white
- 1fl oz of jarabe de goma (sugar syrup)
(If you don´t have jarabe de goma, you can make it yourself by mixing water and sugar in equal proportions and warming over a low heat until you obtain a syrup texture. Let it cool before using).
- 4 ice cubes
- 2 or 3 drops of Angostura bitters as decoration once the cocktail is poured in the glass.

Mix the ingredients in a cocktail shaker by pouring the ingredients in the shaker in the above order and shaking for 8 to 12 seconds. It is served in a chilled glass.
You may also use a blender. In this instance, blend all the ingredients except the egg white for about 1 minute. Add the egg white and blend for another 5 seconds.


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