70 PUNCHMAGAZINE.COM {food coloring} For first-timers to Peruvian food, Arturo has some recommendations. Every table should start with a ceviche, an appetizer made with fresh fish and a citrusbased sauce. He also suggests entrees like the seco de cordero, a lamb stew with cilantro sauce served with beans and rice, or the arroz con pato, which is smoked duck served with cilantro rice. But there is one must-have dish if you are new to Peruvian cuisine. “Lomo saltado,” Arturo advises. The soy sauce-marinated beef tenderloin sautéed with onions, tomatoes and yellow peppers “is the one obligatory dish you have to try.” After working in kitchens on two continents, Arturo’s pride for his homeland comes through in his dishes, and he’s passionate about sharing his Peruvian heritage with the Bay Area through his food. “It’s crazy to me that a chef would have a secret recipe that they don’t want to share. I know a lot of chefs are this way,” Arturo declares. “The beautiful thing about being in the kitchen is that even if you have one recipe, everyone’s dish will taste different. It’s a part of you on the plate.” tasty traditions callaoperuviancuisine.com This basic recipe for the traditional Peruvian appetizer is highly customizable. Use whatever firm white fish you’d like. The acid in the lime juice will “cook” it, so serve the ceviche immediately to prevent the fish from getting rubbery. Makes enough for 10 people. INGREDIENTS 3 cups fish broth 4 cups lime juice ½ cup celery, diced ½ cup yellow onion, finely chopped ¼ cup grated ginger ¼ cup salt 3 cups firm white fish, cut into 1-inch pieces 1 red onion, diced ¼ cup cilantro Combine the fish broth, lime juice, celery, yellow onion, grated ginger and salt in a large bowl. Add in the fish, red onion and cilantro. Serve immediately. CALLAO’S CLASSIC CEVICHE make it
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