An inspiration for food, an inspiration for life

It’s our third day in Peru’, after a long flight from Amsterdam to Lima and then from Lima to Piura.

Our stay in the northern coastal area of Peru’ has begun. Mancora’s beaches, nightlife, and restaurants are the most alive in this area. But my Marielle (my girlfriend) and I decide to spend a week in a cozy and inspiring bungalow 15minutes driving south from Mancora. The place is called MARCILIA Beach Bungalow owned for 7 years by a Peruvian couple Marciel and Cecilia. And it lays only 30meters from the Pacific Ocean.

 

The outside corner of the bungalow is arranged with a small gas kitchen. Small fridge, quite old kitchen, simple sink, and basic kitchenware.

The market

Being outside of the main town, Marciel offers us a ride to Los Organos Market in the early morning before he could serve the breakfast. Amazing breakfast with fresh fruit juice every morning….mango is my favorite one, knowing that Marielle will order the maracuja juice (passion fruit). A sip of her juice is a must! Every morning I taste mango and maracuja…so delicious.

The first impression I have while entering the daily market is a bit smelly, lack of fresh air. But after a few minutes inside I am used and I get rid of my European (annoying) prejudice in the back of my mind. I always have that in the first days of a new vacation destination.

I start to enjoy the experience in the market, looking around, observing the people, scrutinizing the food, recognizing the smells. Millions of inspirations and ideas. I look carefully at the fruit and vegetables I need.

The photo below is the colorful collection from the first experience in Los Organos market.

 

THE BEGIN OF PERUVIAN TASTE IN MY KITCHEN

My ceviche experience

Unfortunately, Marciel is renovating the restaurant area and the kitchen. He cannot cook for us, as he normally does for guests. So he suggests us his favorite restaurants in the area (about 20meters away :p .  ‘Los Cocos’ and ‘K’. Los Cocos has been our first choice where we order a beef steak with pimento. Very tender, simple and delicate taste. We are very satisfied. The second day, not really at lunchtime but a bit later, after a few hours in the SUN, we go to ‘k’. Apparently, a very simple place and where I did not expect such exquisite food.

We order one ‘plato del dia’ which consists of lentil soup served with grilled and fried white fish (yummy) … aaaand ladies and gentlemen…. my absolute first CEVICHE.

Ceviche is a seafood dish popular in the coastal regions of Latin America and the Caribbean. Though the origin of ceviche is hotly debated, the dish is most closely associated with Peru. It is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. Additional seasonings, such as chopped onions, salt, and cilantro, may also be added. Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, avocado or plantain. The dish is not cooked with heat, so it must be prepared and consumed fresh to minimize the risk of food poisoning.

P.S. I suggest, to Dutch people, a great restaurant in Rotterdam called ‘Ceviche y Maas‘. Give it a try 🙂