Friday, June 1, 2007
Peruvian Restaurants in South Florida
This is the real one, same franchise, be careful there is another one in Miami with almost the same name.
2312 Ponce de Leon Blvd.
Coral Gables FL 33134
Teléfono: (305) 529 - 2475
E-mail Administración:
poncedeleon@pardoschickenfl.com
E-mail Reservas: customerservice@pardoschickenfl.com
Web Site (Locations)
Las Totoritas (Pembroke Pines)
7665 Pines Boulevard
Pembroke Pines, FL 33024
Telephone: 954-894-1828
Las Totoritas (Miami)
7367 NW 36th St, Miami 33166
Btwn NW 72nd & NW 74th Ave
Phone: 305-477-4505
Fax: 305-884-8579
Es Mero Mero
15066 SW 56th St
Miami, FL 33185
T.786-621-7422
T.786-621-7423
El Plato Peruano
El Unico y primer Buffet Peruano en USA
12598 Kendall Dr.
T.305-596-1022
La Villa de Don Pollo Peruvian Rotisserie
Restaurant con los manjares del Perú
20500 S. Dixie Hwy
T.305-251-6363
Monday, April 23, 2007
Mussels on the Half Shell (Choros a la Chalaca)

- 12 Mussels well closed
- 2 Medium Onions, fine sliced
- Lemon juice 3 or 4 lemons
- 1 spoon of fresh and smashed yellow hot pepper
- ½ Rocoto without seeds and steams removed, very fine chopped
- 1 1/2 spoon of Perejil fine chopped
- ¾ cup boiled shelled corn
- ½ cup of tomato, peeled and shopped in little squares
- 1 spoon of oil
- Salt
- Pepper
- 1 sliced lemon 4 pieces
Clean and wash the Mussels, get rid of the algae.
Get rid of any mussel which is not complete closed.
Boil the mussels and remove as they get open, avoid overcook and remove the once does not open.
Leave to cool down
Open the mussels and put half of them in a plate
Mix the rest of ingredients in a bowl add lemon, oil, salt and pepper and leave it for 5 to 10 minutes.
Put about one spoon of the mix on top of each mussel
Serve with sliced lemons
Sunday, March 4, 2007
Ceviche Blood Clams (Ceviche de Cochas Negras)
Ingredients:
- 4 dozens of Blood Clams (black Shell
- Juice Lemon (10 lemons)
- 2 chopped red onions
- 2 fresh yellow chiles without seeds and steams removed, chopped. Substitutes: habaneros or jalapeños
- Salt
- Peeper
- Garlic
- 1 Rocoto Substitutes: habaneros or jalapeños cut into slices
- Corn
- Cancha Serrana
Open the clams carefully to keep the juice. Clean the clams separating the dark part.
Once separated from the shell wash the clams in cold water. Immediately place it in a bowl. Add chopped onions, chiles, salt, pepper and lemon juice and Mix
Add corn and Cancha.
Saturday, February 24, 2007
Mixed Seafood Ceviche

- 3/4 cup fresh lemon juice
- 3 dried ají chiles (Rocoto), seeds and stems removed, crushed in a mortar, or substitute 2 New Mexican chiles (mild) or 6 piquins (hot)
- 1 clove garlic, minced
- 1 large red onion, sliced paper thin
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 pound white fish fillets, such as catfish, cut into 1 inch pieces
1 pound cleaned shellfish (clams, oysters, or mussels or a mix) - 1 tablespoon chopped fresh parsley, Italian preferred
- 3 sweet potatoes, peeled and cut into 1-inch thick slices
- 3 ears of fresh corn, cleaned and cut into 2-inch thick slices
- 4 Bibb lettuce leaves
Just before serving, bring a large pot of salted water to a boil, and drop in the sweet potatoes and boil for 10 minutes. Then, add the rounds of corn to the pot and boil for another 10 minutes. Drain the vegetables thoroughly.
Drain the fish in a colander to remove the marinade and arrange the fish on the lettuce on 4 dinner plates. Garnish with the sweet potatoes and the rounds of corn.
4 servings
Ceviche

The most popular fish used in Peru is sea bass, or grouper, although every type of seafood and shellfish is used as well. The Peruvian ceviches include a few rounds of cooked corn on the cob and cooked slices of sweet potatoes.
- 1 1/2 pounds sea bass fillets, cut into 1-inch pieces, or substitute swordfish
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 rocoto chiles, seeds and stems removed, thinly sliced into rings, or substitute 1 habanero or 3 jalapeños
- 1 large onion, thinly sliced
- 2 cup fresh lemon juice
- 1 clove garlic, minced
- 1 pound sweet potatoes, peeled and cut into 1-inch thick slices
- 3 ears fresh corn, cleaned and cut into 2-inch thick slices
- Bibb lettuce leaves
Place the cut and cleaned fish into a large glass or ceramic bowl and sprinkle with the salt and black pepper. Add 1/2 of the chile rings, onion, lemon juice, lime juice, and the garlic and mix lightly; cover the mixture for 1 hour until the flesh is opaque.
About 30 minutes before serving the fish, cook the sweet potatoes in a large pot of boiling salted water for 12 minutes; then, add the corn to pot and cook for 10 minutes more, until tender. Drain the vegetables and reserve them, at room temperature, for the garnish.
Drain the fish thoroughly in a colander and arrange the Bibb lettuce leaves on 4 dinner plates. Place the fish on the lettuce leaves and garnish with the reserved chile rings, and surround the fish with the wheels of cooked sweet potatoes and corn.