Pisco y Nazca chef Miguel Gomez shares his ceviche recipe for National Ceviche Day June 28th
Foodable goes Live in this Smart Kitchen episode to talk Peruvian flavors.
On this episode of Foodable’s Smart Kitchen, we went LIVE in anticipation of National Ceviche Day, June 28th! Executive Chef Miguel Gomez of Pizco y Nazca, a Peruvian gastrobar in Miami, stopped in to show us his Tiradito Ceviche, a modern take on Ceviche Tradicional.
Native to Peru, Chef Miguel reviews classic Peruvian flavors and how to make them shine. We talk fish sourcing, leche de tigre, and what makes a ceviche, a ceviche. Watch the playback above and check out the full recipe below!
By Kerri Adams, Foodable Contributor
Today’s diner is more sophisticated and educated than ever, and even though they have higher expectations for fancier fare, they don’t necessarily want the typical fine-dining experience. Foodies still want fine foods, minus the stuffy venue.
Enter gastropubs or gastrobars, restaurants that continue to pop up all over the country that offer a casual yet refined atmosphere, with upscale food and bar menus.
The Centurion Restaurant Group (CRG) in Miami recognized the business potential for these types of restaurants and is building a small kingdom around them. Currently, the group manages Bulla Gastrobar in Coral Gables and Pisco y Nazca in Kendall. CRG plans to open two new stores of each concept in 2016.Read More