Cevichito en Bravo

Bravo! Gourmet Sandwich


2925 NE 6th Ave,

Fort Lauderdale 33334 (Btwn NE 28th & NE 31st St)
Phone: (954) 533-4350

More Peruvian Restaurants

La Perla Peruvian Restaurant

1396 SW 160th Avenue #6
Weston, FL 33326
(954) 385-1102







Bravo! Gourmet Sandwich


2925 NE 6th Ave,

Fort Lauderdale 33334 (Btwn NE 28th & NE 31st St)
Phone: (954) 533-4350

Fruto Di Mare (El Hawaiano)

Ok, this is the "Fruto Di Mare" from El Hawaiano, Lima, Peru. You don't eat something like this everyday.

Peruvian Restaurants in South Florida

Pardo´s Chicken Miami

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

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
  

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.

Mixed Seafood Ceviche

This particular ceviche is spicy because the addition of a fair amount of crushed ajís or whatever dried chiles you have available. The use of corn and sweet potatoes signal this dish as being very typically Peruvian. Serve it as an entree for lunch or dinner on those hot and sweltering days of summer. Note: This recipe requires advance preparation.

• 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

Combine all the ingredients except the potatoes, corn, and lettuce a large ceramic bowl, mix well, cover tightly, for 1 hour. If the citrus juice doesn't cover the fish, add more.
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

Photo By PROMPERU

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.

4 servings