Ceviche De Pescado

1. Ceviche De Pescado Ingredients (yields 4 servings): • 2 pounds of white fish (tilapia, king fish, or flounder). Must be fresh! • 1 cup of lime juice • 1 clove of crushed garlic • 2 red peppers, diced • 2 finely diced jalapeno peppers (to your preference) • Salt and pepper to taste • 1 large red onion, finely chopped • 2 stalks of celery, finely chopped • Bunch of finely chopped cilantro • 2 lettuce leaves per plate • 12 to 16 corn on the cobs cut into 2 inch pieces cooked as usual • 3 or 4 sweet potatoes, boiled and peeled • 6 to 8 lemons cut in half and placed in center of table How to make it: • Wash and debone fish and cut in 1/2 inch chunks • Season with lemon juice, garlic, salt and pepper. Let it marinade for 1 hour • Add onion, jalapeno and red pepper, celery and cilantro. Marinade for 1 more hour • Serve on a bed of lettuce and add two pieces of corn on the cob and a portion of the sweet potatoes

2. Peruvian Rotisserie Chicken For the Chicken (yields 4 servings): 1 whole chicken, 3 1/2 to 4 pounds 4 teaspoons kosher salt 2 tablespoons ground cumin 2 tablespoons paprika 1 teaspoon freshly ground black pepper 3 medium cloves garlic, minced (about 1 tablespoon) 2 tablespoons white vinegar 2 tablespoons vegetable or canola oil For the Chicken: • Pat chicken dry with paper towels and place breast-side-down on a large cutting board. Using sharp kitchen shears, remove the backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten the chicken. For added stability, run a metal or wooden skewer horizontally, entering through one thigh, going through both breast halves, and exiting through the other thigh. Tuck wing tips behind back. • Combine salt, cumin, paprika, pepper, garlic, vinegar, and oil in a small bowl and massage with fingertips until homogenous. Spread mixture evenly over all surfaces of chicken • Clean and oil the grilling grate. • Place chicken skin-side up on cooler side of grill with legs facing towards hotter side. Cover grill with vents on lid open and aligned over the chicken. Open bottom vents of grill. Cook until instant read thermometer inserted into deepest part of breast registers 110°F. Carefully flip chicken and place skin-side-down on hotter side of grill with breasts pointed towards cooler side. Press down firmly with a wide, stiff spatula to ensure good contact between bird and grill grates. Cover and cook until skin is crisp and instant read thermometer inserted into deepest part of breast registers 145 to 150°F, about 10 minutes longer. If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave the lid off for longer than it takes to check temperature or chicken will burn. • Transfer chicken to a cutting board and allow to rest for 5 to 10 minutes. Carve and serve with sauce.

3. Arroz con Lecha Ingredients (yields 4 servings): • 1 cup long-grain white rice • 2 cinnamon sticks • 1 tablespoon lemon zest • 3 whole cloves • 4 cups water • 1 egg • 3 cups whole milk • 1 (12-ounce) can sweetened condensed milk • 1 tablespoon vanilla extract • 1/2 cup raisins, optional Preparation: • Soak the rice, cinnamon sticks, lemon zest and whole cloves in the water in a heavy saucepan for 1 hour. • After soaking, bring the rice mixture to a boil on high heat, uncovered. When it starts to boil (about 5 minutes), lower the heat to medium and cook for 10 to 12 more minutes or until water is almost evaporated. • While rice is cooking, beat the egg in a bowl. Add the milk and stir well to mix. Add the egg mixture, vanilla extract and condensed milk to the rice and cook over medium-low heat, stirring carefully, until it thickens slightly or until desired consistency, about 25 to 35 minutes. • This dessert can be served warm or after it has been chilled. * Note: be aware that as the rice cools it thickens. The finished product will be thinner than traditional rice pudding.