The menu calls this a cold lemony spiced mashed potato layered with avocado and topped with ceviche mixed with a touch of mayonnaise and garnished with choclo (large corn kernels). It came with red onion slices that provided crunch, and the choclo and marinated fish provided chew. There was acid from the marinade and heat from the red hot sauce that came on the side. The potato and avocado provided creaminess, and the marinade with the addition of some mayonnaise made for a tangy sauce that went well with the mashed potato. This was an excellent match of two Peruvian classics: mashed cold potato and marinated raw fish. This potato and fish dish has nothing in common with fish and chips, and it's a very refreshing dish on a warm day.
Location: Peruvian Fuego, 1751 N Sunrise Way #F1, Palm Springs, California. Date: October 8, 2022.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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