Taste of Lima Adventure

Foodie aficionados will love this exciting new experience from Peru’s largest and most distinguished hotel group, Libertador Hotels, Resorts & Spas.  For the ultimate gastronomic tour of Lima - the culinary capital of Latin America - the new “Taste of Lima” is an incredible urban adventure highlighting the best Peruvian cuisine with gastronomic-themed inclusions and activities for guests and non-guests alike.

With exclusive use of a private car and driver for three hours, gourmands will enjoy a personal local market tour with a specialized guide (either a celebrated local chef or apprentice, depending on availability) before embarking on a guided ‘ceviche safari’ to some of the best ceviche spots throughout the culinary mecca including Gaston Acurio’s La Mar, Pescados Capitales and La Red. The day will end with a customized VIP experience with Executive Chef Rafael Piqueras of Maras Restaurant located in the Westin Lima. Chef Rafael Piqueras’ resume includes Antica Osteria del Teatro in Italy and the legendary El Bulli in Spain; he oversees the fine dining restaurant with a menu inspired by local ingredients and Peruvian signatures with an array of intriguing modern twists. Signature dishes include Tuna Tiradito with chili sauce, sweet potatoes and tears of lemon and Grilled Duck Foie Gras marinated with pisco mosto verde, a confiture of Borgoña grapes, smoked mango and yellow potato brioche. Maras was named the “Best New Restaurant 2012” and “Best Hotel Restaurant 2013” by the Summum Culinary Guide.

The Taste of Lima culinary experience is $130 (USD) per person for two people; package price lowers to $90 (USD) per person for groups of three people and to $60 (USD) per person for groups of four people. Accommodations and consumption at each restaurant is not included in the package price but can also be arranged in advance on request.

Lima continues its reign as the gastronomic capital of Latin America and is the ideal city to discover why Peruvian cuisine is among the most varied and best in the world. The Taste of Lima is available year-round; advance reservations are recommended and can be made by calling 877-778-2281 or via westinlima.com.pe.

 

 

Ceviche de Carretilla

 Serves 1

 

Ingredients

Ceviche

130g fish fillet - sea bass or weakfish

30g cooked octopus

30g cooked calamari

4 key limes, juiced

60ml leche de tigre

½ tsp chopped cilantro

½ tsp aji limo chili pepper, Brunoised.

1 tbsp rocoto chili pepper paste

Salt to taste

Blanched seaweed 

Glazed sweet potato

Purple onions, finely sliced and stored over ice in a bowl 

Corn niblets

 

Leche de tigre (500 ml)

350g fish

700g vegetable stock or water

 8g ginger

 30g onion

 

Glazed sweet potatoes

14 oranges, juiced

6 sweet potatoes, peeled

1 kl white sugar

1 cinnamon stick

 

Method

Ceviche

Cut the fish and the calamari into 1 x 1 cm. cubes; thinly slice the octopus. Put these into a cold mixing bowl along with the salt, cilantro, and aji limo chili pepper. Mix well  and keep cold. Add the key lime juice into the mixture and set aside for 3 minutes to infuse the flavor into the ingredients. Then, pour in the leche de tigre and add the rocoto chili pepper paste. Modify the flavor. Keep cold before serving. 

Serve the ceviche in bowls, decorating it with the seaweed, sweet potatoes, and corn niblets.

 

Leche de tigre (500 ml)

Fill a saucepan with water and add all the ingredients. Bring to a boil. After the mixture has boiled, take it off the flame and let cool. Mix everything in a blender and strain. Place the leche de tigre in the refrigerator.

 

Glazed sweet potatoes

Put the orange juice, sweet potatoes, cinnamon stick, and sugar into a saucepan. Add enough water to just cover the potatoes. Bring to a boil and cook until the potatoes are done. Let the mixture cool. Cut the potatoes into cubes. We recommend you keep the potato pieces in some of the leftover glaze.

 

 

Libertador Hotels, Resorts & Spas

Libertador Hotels, Resorts & Spas is Peru’s leading hotel group, offering an authentic Peruvian experience for discerning travelers who have a passion for deep local flavors and culture. Palacio del Inka marks the third new opening in conjunction with Starwood’s Luxury Collection, including 2009’s Hotel Paracas on the stunning coast south of Lima and Tambo del Inka in the Sacred Valley of Urubamba. In addition to the three Luxury Collection properties, the current Libertador portfolio also includes properties in Arequipa, Lima (both The Westin Lima and Libertador Lima), Puno (directly on Lake Titicaca) and Trujillo. libertador.com.pe