If you did not attend the ceviche pop up at the Marriott Aruba Resort & Stellaris Casino last weekend, then you missed out on a great culinary event.
But don’t worry, they will do it again, because it was a huge success.
At the wake of that evening I must conclude that I am addicted to Peruvian fish-juice, Leche de Tigre, the salty-sour heavenly marinade prepared to cure seafood. It’s a simple concoction of lime juice, or any citrus fruit, onions, Chili peppers, and salt. Wow, it packs such a punch. I am told it’s the freshness, combined with quick delivery, that makes it so vibrant and zippy.
Considered both an aphrodisiac and a cure for hang-overs, it makes Peruvian seafood so exciting. Cancha the roasted Peruvian corn nuts add a super crunchy-crunch.
Back to that night at the Marriott: The menu at the lobby bar ceviche popup featured four colossal chefs who presented three dishes each. We did our best to have one of each, and failed. But overall, we did pretty good:
Chef Rodrigo Torres – From Mexico, where he works at a fancy Ritz Carlton Reserve; we devoured his Octopus Taco and Tuna Tostada, the first starring the mollusk escorted by chorizo aioli, pickled onions, toasted peanuts, avocado, and salsa macha, all stuffed into tiny taco shells; the second featuring diced tuna with ponzu sauce, shitake mushrooms, chipotle pepper, avocado and crispy leeks.
Every bite was an incredible fusion of Japanese, Mexican and Peruvian ingredients, we worshiped every flavor explosion, then shamelessly ordered encores.
Chef Ever De Pena – Born in Venezuela raised in Aruba, we have to admit that his Vegan ceviche was our favorite. Would you believe it? A Sans-Ceviche dish won our hearts. Chef Ever cleverly marinated artichokes, hearts of palm, asparagus, mushrooms, and sweet potato, sprinkling some opaque, beady Peruvian corn around, plus cancha and cilantro sprouts in Leche de Tigre for an atomic blast of salty, sour, creamy, and sweet sensations.
On the other end of the spectrum we tried Chef Ever’s Peruvian Market Style Ceviche, made with red snapper, Peruvian corn, sweet potato mash, corn cancha powder, crispy sweet potato, and calamari chicharron, which mean fried.
It was a true classic, I was sorry to see the bottom of my bowl.
Chef Romeo Penacino – From Argentina, the best chefs among divers/photographers and the best diver/photographer among chefs. We tried his lobster causa, two perfect balls of creamy yellow mash potato with Chili and lime, avocado cream, golf cherry tomato and crispy sweet potato, making the perfect platform for a Maine lobster claw.
Romeo, we might have ordered one more of your dishes but after a Pisco Sour, and a Piso Punch, I don’t remember! The causa was da bomb.
Chef Teddy Bouroncle – From Peru, and currently the resort’s Director of Food & Beverage. We met him in the lobby just before being seated and he shared some of his culinary zaniness with us. We followed his advice ordering Tiradito, barely seared scallops, grilled avocado, capers, olive oil, local Madam Jeanette pepper, sweet potato and Osetra caviar. I want Teddy to come live with me, and make Tiradito every day.
Our second selection, the Anticucho, a term used for a typical dish, delivered tender grilled octopus paired with baby potatoes, and dollops of three lovely sauces, crunchy panka mayo, purple olive mayo, and kombu/kelp chimichurri. I asked Chef Teddy how come his octopus is so tender, and he rolled his eyes. I get it. Of course, it’s tender, it was prepared by Peruvian culinary royalty.
We usually declare it “niet normaal,” when something is really-really great!
