A lot of us in the Back Track office have visited South America, especially in the last few years, and one thing we all miss when we think of South America is a Pisco Sour. For our inaugural Wine & Dine with Back Track, we thought we’d venture to Peru for a Pisco Sour and Ceviche.
Ceviche (or Cebiche or Seviche) is a dish that originated in Peru but is eaten across South America. It consists of fresh fish or other seafood being cured by citrus juice (usually lime). The acidity in the juice “cooks” the fish, and it is served with onion, coriander and other spices. It makes a great entree or main.
Here is a recipe to make Ceviche at home for yourself and your loved ones (courtesy of Taste.com.au).
- 500g boneless white fish fillets, skin removed, chopped into 1cm pieces
- 4 limes, juiced
- 1 small red chilli, seeded, thinly sliced
- 1 small red onion, thinly sliced
- 6 vine-ripened tomatoes, skin removed, seeded, chopped
- 2 tablespoons coriander leaves, plus extra to serve
- 1 avocado, peeled, flesh diced
- Lime wedge, to serve
Place fish in a glass dish and pour over lime juice. Cover and refrigerate for 1 hour.
Add chilli, onion, tomato, coriander and avocado. Top with extra coriander and serve with a lime wedge.
And what is a meal without an accompanying beverage? The home of the Pisco Sour is hotly contested between Chile and Peru. It is the official drink of both countries, and both have slightly different recipes made with pisco from their home country. Today, we’re drinking the Peruvian style.
Pisco refers to the primary alcohol that makes up the drink. It is a light coloured brandy distilled from grapes that originated in both Chile and Peru by Spanish settlers as an alternative to orujo. Sour is the kind of drink that it is – a base liquor with lemon or lime juice, and a sweetener. The following recipe comes from the International Bartender’s Association.
- 45ml Pisco
- 30ml lime juice
- 20ml simple syrup
- 1 egg white (or aquafaba as a vegan substitute)
Vigorously shake contents in a cocktail shaker with ice cubes, then strain into an Old Fashioned glass and garnish with bitters.