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Chef Gaston Storace is ready to share with us one of his favorite recipes: Chocolate Chip Cookies Chef Gaston Storace is nothing but passionate about sweet temptations, and this time he's sharing with us one of his favorite recipes. Chocolate Chip Cookies are an evergreen, they are never out of fashion and you can eat them in a thousand different ways: with milk at breakfast, as a quick meal in the afternoon or as a guilty pleasure while watching your favorite series. Lastly, since it's summer, you can fill them with ice cream and enjoy your cookies as a fresh and delicious snack. Are you craving cookies now? Well, you're in the right place. Here are Chef Gaston Storace's Chocolate Chip Cookies: INGREDIENTS Makes about 16 cookies 3 cups of all-purpose flour 2 eggs 2 cups of chocolate chips 2 cup of sugar 1 cup of butter 2 teaspoon vanilla extract ½ teaspoon of baking powder ½ teaspoon baking soda ¼ teaspoon of sea salt INSTRUCTIONS PREHEAT THE OVEN Preheat the oven at 375ºF MAKE THE DOUGH In a large bowl mix the all-purpose flour with the ½ teaspoon of baking soda, the ½ teaspoon of baking powder and the ¼ teaspoon of salt. Once done, set aside. Mix the butter at room temperature with the sugar, until the mixture becomes white and creamy. Add the first egg and stir until combined; when the texture becomes homogeneous add the second egg. Now it's time to add all the dry ingredients little at a time. At the end you can incorporate the chocolate chips. Make 16 small balls by using your hand or with the help of an ice cream spoon. Place the balls on a baking sheet and let them cook in the oven for 10 minutes. Take them out when they barely start to become brown. They don't have to be crunchy, but soft in the middle. Enjoy with some milk and with your friends! Chef tip: you can freeze the cookie dough for up to two months, when you are ready to bake them, preheat the oven and let the balls cook for around 12 minutes.

Challenge yourself with new recipes this Thanksgiving! Thanksgiving dinner is just around the corner, but you can’t wait around all day for the turkey! Kick Thanksgiving day off in style with a fast, light, delicious Thanksgiving brunch to tide you over until the big feast. Whether you’re brunching while watching the Macy’s parade, or you’re or recovering from your late night Black Friday shopping haul, these easy Thanksgiving brunch ideas will be the cranberry on top of your fabulous holiday weekend. Photo Credit: Cameron Venti We all know, the pandemic has forced us to readapt and adopt new habits. Many of us have discovered new hobbies (and of course, one of them is cooking!). So it's normal if, for the first time, this year you’d like to challenge your Thanksgiving menu, and perhaps start new traditions. That’s how we thought: how about hosting a Thanksgiving brunch, instead of dinner? Start the food celebration early, with pumpkin bread, or your most traditional blueberry muffins, chicken meatballs and green goddess yogurt dressing. We’ve put together a list of the easiest but yet delicious recipes, all under 60 minutes preparation. Here are two fundamental tips if you’re thinking about organizing a Thanksgiving brunch: focus on sides and dressings, and source local and seasonal ingredients, because your raw ingredients will taste better. Enjoy! First of all: Give thanks with a Lambrusco Spritz Photo Credit: Getty Images Your Thanksgiving brunch won’t be complete without a little toast to the season–why not do it in seasonal style? Mulled wine is the king beverage for fall and winter season, but what about taking the best from it - the wine - and sip instead during your Thanksgiving Brunch a refreshing Lambrusco Spritz? Add red wine to your drink, you won’t regret it! Click here for the recipe “The Main”: Chicken (or Turkey) Meatballs - by Kai Chun Photo Credit: Maulik Shah These Miso Chicken Meatballs are going to be everyone’s favorites, especially your kids’. Milk in this recipe will make them moist and tender. Click here for the recipe Mashed Potatoes.. with Garlic (of course!) - by Andy Barghani Photo Credit: Getty Images Replace heavy whipping cream with labneh (a really soft cheese) and give your mashed potatoes a middle eastern twist. Click here for the recipe Black Beans and Mushrooms with a Mexican Twist - by Jonathan Mendelez Photo Credit: Getty Images This recipe combines the “best of both worlds'' by using mushrooms and black beans to create an untraditional quesadilla. This tortilla-burrito-style, will be the perfect bite to start your brunch with. Click here for the recipe Green Goddess Dressing (thick and creamy) - by Jessica Battilana Photo Credit: Getty Images Jessica Battilana is a freelance food writer and recipe developer based in Maine, and thanks to her cookbook you now have the perfect solution for your grilled meat (try it with chicken) or fish, or an easy-to-make sauce to dip your veggies. The full fat greek Yogurt gives richness to the sauce, while the herbs add a fresh touch. Click here for the recipe Blueberries Muffin from the ‘80s - by Nancy Harmon Jerkins Photo Credit: Fallon Michael This recipe is neither fancy or complicated, it is the essence of simplicity and home flavors. This recipe calls for blueberries, but feel free to substitute almost any ripe and sweet berry, or replace with chocolate chips. Click here for the recipe Pumpkin Bread - by Samantha Senevirtane Photo Credit: Getty Images This is the longest recipe (in terms of time) that we’ve chosen for our Thanksgiving brunch ideas. But don't be scared. It is just one hour long. Feel free to add nuts (we like pine nuts!) and replace cinnamon with spices of your choice. A perfect alternative to your traditional pancakes. Click here for the recipe Thanksgiving Brunch; Anything But Basic Mornings with extra guests (especially around the holidays) can be pretty stressful, but a brunch plan will make them so much easier! A few make-ahead items, like muffins and breads, will keep you and your guests satisfied until it's time for the turkey. And.. who doesn’t love an excuse to brunch? Do you have a Thanksgiving Brunch tradition in your house? What are your go-to recipes?

Alessandro Laganà from Francescana Group reveals how modern meets tradition at Restaurant Cavallino The region Emilia-Romagna divides North and Central Italy and it’s always been melting pot of cultures, traditions and languages. In fact, in ancient times it was a stepping stone for pilgrims on their way to Rome. Even today, this cultural bustle survives. Emilia-Romagna is one of the richest regions when it comes to food, wine, and cars. It's the home of Parmigiano Reggiano, aceto balsamico, tortellini, Prosciutto di Parma, but also Lamborghini, Maserati, Ducati, and Ferrari. The name needs no introduction. Born in Maranello it is a milestone in Italian history and culture. But maybe not everyone knows that the founder, Enzo Ferrari, chose to open a very traditional trattoria next door: ristorante Cavallino, literally “little horse”, the nickname of Ferrari, recalling its iconic logo. Enzo Ferrari and the Cavallino Restaurant Enzo Ferrari founded Cavallino in 1950 with the idea of creating a second home for his his staff, clients and close friends, completing the sense of place and hospitality which made Maranello worldwide famous. Before that, the location served as a cafeteria for Ferrari's employees and staff. In the most recent years, Ferrari had a dream to give a new life to the historic location, adding a visionary and unique touch. And when you're talking food, tradition, and innovation in Italy, only one man comes to mind: Massimo Bottura. Too good to be true, Ferrari partners with Bottura and his team to revamp Cavallino and bring together slow food and fast cars enthusiasts. Massimo Bottura's innovative touch The thrill starts at the door. Red (Ferrari) and yellow (Modena) are the prominent colors, conveying an exquisite touch of Italian elegance and unique motor pieces. Behind the renovation is India Mahdavi's touch. The French architect was hired to modernize the restaurant's design while maintaining its welcoming feel. Enzo Ferrari's private room - the one where he would host his closest friends and would often watch the Grand Prix from - was kept in its original shape as much as possible (the original fireplace was kept untouched). Lastly, the beautiful internal garden and veranda have been redesigned by Marco Bay. The cuisine maintains a strong tradition with Emilia-Romagna, as explained by chef Bottura: “We have to keep the tradition in evolution”. The flavors are the decisive ones of the Modenese cuisine and the local ingredients are selected with the utmost care. The handmade tortellini, gnocco fritto (fry dough) and the delicious local cold cuts invite guests to feel the traditional atmosphere while stepping into the future. Every dish and every gesture are intended to elevate the trattoria experience. “Cavallino has revisited the purposes of a traditional trattoria, preserving the emotions and successes that have marked the history of Ferrari but with a contemporary approach, from the cuisine to the service“ - says Alessandro Laganà, in charge of running events and special projects at Francescana Group since 2012. “Cavallino is a welcoming place where you can celebrate and enjoy authentic food and wonderful memories.” Chef Riccardo Forapani is the chef de cuisine at Cavallino. After a ten-year experience at the Osteria Francescana, he's able to confidently bring forth a cuisine that has long and solid roots in the Emilian tradition and in the excellence of local raw material. Luis Diaz, awarded as best young maitre in Italy in 2016, is Cavallino's floor manager, supported by sommelier Silvia Campolucci. Cavallino is a celebration of flavors and a centenary brand, never meant to slow down. Ristorante Cavallino Via Abetone Inferiore, 1, 41053 Maranello MO, Italy - +39 0536 944877 Website

Photo Credit: Ella Olsson Holidays are over! It is time to welcome the New Year and new food habits. Do you know that January is also known as Veganuary? According to Veganuary.com last year the campaign helped and supported more than half a million people to try vegan, and More than 825 new vegan products and menus were launched for Veganuary 2021. If you’re planning to go for dairy-free habits or simply try new food, this might be a good opportunity for you. In this article we’re going to see which are the best tips and tricks to google vegan advice, find restaurants and shops and new recipes. What does being Vegan mean? But before we start, here is a refresh about being vegan means: Vegan diet excludes meat and seafood, like the vegetarian one, and then it goes a step further, by also eliminating every other food of animal origin. Vegans do not eat dairy products, eggs, or honey. The good news? According to a report published on Forbes, the number of Vegans in the United States jumped from 1 percent in 2014 to 6 percent in 2017. What is the Most Vegan Friendly State? The website Happy Cow, lists over 24,000 veg-friendly eateries in the United States, including 1,474 exclusively vegan restaurants. California and New York are leading the list as the most vegan friendly States in the US. But guess what, you'll also be surprised to know that Houston has been listed the most vegan-friendly city in America. Texas has to cities on the list, Dallas is ranked on the forth position. On Quora a user tried to explain what is life as a vegan person in Texas “In some of the more rural areas, you’ll find it a lot more difficult to even meet folks who understand the differences between vegetarian, vegan, and pescatarian. - he explained - In bigger cities such as Dallas and Houston, it’s easier”. "I think Austin is the most vegan-friendly part of Texas. There are vegan restaurants, vegan food trucks, often vegan options at non-vegan restaurants, and it’s easy to find alternative foods at most grocery stores.", he concludes. Photo Credit: FitNish Media Use HappyCow.net HappyCow.net is a useful tool if you’re looking for a vegan or vegetarian restaurant near you. It was founded in 1999, and since then it has helped a lot of people switching to a more sustainable diet. HappyCow.net is really user friendly, it works similar to Yelp and other searching tools. The section "Explore" includes the option "Nearby", allowing you to use your current position and click on the button to see an interactive map showing on your screen, it will include all the most relevant veg restaurants in your area. Photo Credit: Jannis Brandt The answer is on Google! Lastly, there are some tips if you’re using Google to satisfy your hunger: never Google "Vegan Food Near Me", but try instead to include some more specific keywords, like “Vegan Restaurants + State” or “Vegan Restaurants + City”. Again, if you’re looking for something new or top quality, make sure to type that in your search: “New + Vegan Restaurants + City/State” or “Best + Vegan Restaurants + City/State”.

Though it's super fun to get together in person, we've discovered that it can be just as fun to connect online through live, online cooking classes! Read on for just a few of the benefits of taking an online cooking class... We get it: after a zillion pandemic Zoom meetings, the idea of spending ANY more time in front of a computer screen might seem like your worst nightmare. However, our online cooking classes are going to be NOTHING like what you’re expecting. Turn your computer screen into something you enjoy again, and prepare to channel your inner chef. There are so many benefits of IMPASTIAMO's online cooking classes, here are just a few of them! Benefits of IMPASTIAMO's Online Cooking Classes Experience a Taste of Local Flavor Bring some of the world's finest cuisine's right to your own kitchen, from skilled, passionate locals themselves. Online cooking classes enable you to get a taste of brilliant local flavor, without ever leaving your house! Join top-ranked chefs and world-renowned hosts as they walk you step-by-step through some of their favorite dishes–from Cavatelli with Pistacchio Pesto (taught live from Naples, Italy) to French Macarons (taught live from Paris, France), there is something for every palate and every skillset. There are so many benefits of online cooking classes, but this one is a favorite to say the least. Turn Work Functions Into Work FUNctions According to the results of recent surveys, remote workers want to stay working remotely. But, we can't ignore the fact that working remotely comes with its own set of challenges. One of those challenges is connecting, and staying connected, with your coworkers. How does a remote team get the social interactions it needs given all the constraints we have today? Our answer: online cooking classes, of course. Gone are the days of boring corporate retreats and awkward virtual happy hours. Make some food, make some work friends, and let us make your #WFH days a little more fun! Impastiamo online cooking classes provide the perfect recipe for creating culture, community and collaboration virtually in your workplace. Book a corporate cooking class here and treat your team to something they'll *actually* love. "I was blown away by how much fun I had. I thought it would be enjoyable, but our Chef’s style of teaching was so engaging! I thought he brought people out of themselves and made it a really fun social event." –Caitlin, Burnham Way (Corporate Team Bonding Class member) We Do the Hard Work FOR You! We're able to create and deliver ingredients kits to your homes, pretty much anywhere in the world. And where we can't deliver, our partners will! ​ We make an effort to source local food, prioritizing small community co-ops and local farmers, and avoid shipping where we can. Where we absolutely cannot, we will offset our carbon footprint via UPS carbon neutral program. - All our packaging is recyclable or reusable. Even our shipping boxes can make a pretty sweet storage container in your house. Take a look at our video recordings and ingredients kits here. Learn At Your Own Pace Another benefit of online cooking classes is that you can take your time, and learn at your own pace in a no-pressure environment. During your class, you can chat with your chef in real-time if you get stuck, have a question, or need some feedback. You can also learn from others as you go, watching different techniques and learning from others (happy) mistakes. “Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors—it’s how you combine them that sets you apart.” –Wolfgang Puck What are you waiting for? Turn on your video, roll up your sleeves, and join in on some unique online activities led by extraordinarily passionate hosts! Book your intro call today and see what the online cooking class hype is about for yourself!

Do you know that cooking for two can be sooo fun and challenging? Photo Credit: Libby Penner In 1956, the food journalist Jane Nickerson - lately defined by her colleagues as a “food pioneer” - wrote an article about the perks of cooking for two, and answering all those questions related to halving a recipe and giving a second life to food leftovers. Is it possible to halve all the recipes? Well, the good news is that most of them can be halved, except those for baked products. Two important things to take into account are: the size of the cooking utensils and the length of the cooking period may both have to be decreased. Lastly: “Inexpert home bakers are assured better results in baking if they use recipes as they have been edited originally”. So, for this Thanksgiving, cooking for two can be as much fun and challenging as if you were cooking for a dozen. For your 2-people-dinner we have chosen a classic three course menu. The main dish is really rich, it includes shrimp and vegetables, so you won’t probably need a second course. We recommend you to start with an appetizer and match your main with a light and easy-to-make side. Starter: Taleggio and Black pepper Pizza - by Sam Sifton Photo Credit: Abhishek Hajare Start your Thanksgiving dinner with this special cheesy round Pizza. Quick and easy to make if you are an Italian recipes lover this is the perfect combination of two recipes: Pizza and Cacio & Pepe pasta. Click here for the recipe Main: Shrimp & Artichoke Casserole - by Craig Claiborne Photo Credit: Getty Images This recipe owes its popularity to a political anecdote: it seems that former US President John F. Kennedy, who loved this dish, served during a United Nations’ event lunch. The year after it became so popular that everyone in the US wanted the same dish on its table. Click here for the recipe Side: Roasted Brussel Sprouts - by Sam Sifton Photo Credit: Jodi Pender It’s brussel sprouts season! Prepare the easiest side with just three ingredients. All you have to do is season the sprouts and put them in the oven for 40 minutes, and start cooking something else (but don’t forget about them!). Click here for the recipe Dessert: Rhubarb Bavarian - by Jane Nickerson Photo Credit: Getty Images During these last years rhubarb has been one of the most fancy ingredients you could have found, from a restaurant to a lounge bar, for a while it was like cauliflower: everywhere. But Nickerson created this recipe with rhubarb a long time ago, and now that it is in fashion it’s time to give it a second life. Click here for the recipe

Photo Credit: Getty Images Delight your guests with a simple drink that tastes like a dessert! Espresso Martini is the "evening drink" par excellence, especially if you live in the United Kingdom (or better, London), the birthplace of this cocktail. It is classified as an after dinner, a drink to be served after the meal, with a high alcohol content, a strong flavor and usually quite sweet. Baileys - or a more generic Irish Cream - is instead the liqueur of the Christmas holidays, with a warm and enveloping flavor. If you have guests for dinner, or if you decide to round off an evening at home, the Espresso Martini with Baileys is the perfect drink. Baileys is easy to find, and it is probably the most popular brand, and is also suitable for vegans: the dairy free variant is made with almond milk, which can replace the original one. So, in case you're wondering if you can have a Vegan Espresso Martini with Baileys the answer is: yes! By adding the Baileys, the drink will become very sweet and creamy. The ingredients of the original Espresso Martini recipe are: Vodka, espresso, Kahlua (or other coffee liqueur like Tia Maria or Sheridan's) and sugar. In this case, however, the sugar is eliminated from the recipe because the Irish Cream is adding the sweetness. The simpler variant of Espresso Martini with Baileys does not even include the use of Kahlua, but if you love coffee, intense and full-bodied flavors then you can add it. Check below to find the original recipe for the Espresso Martini with Baileys! RECIPE INGREDIENTS 2 oz Baileys Espresso Creme Liqueur (or replace with Bailey Almond) 0.25 oz Smirnoff No. 21 Vodka 0.25 oz Espresso Ice TOOLS Shaker Strainer Martini Glass A NOTE ON MEASUREMENTS We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible. Photo Credit: Kike Salazar N INSTRUCTIONS Add all the ingredients into the shaker with ice, then shake well for about 1 minute. Once done, strain into Martini Glass. TIPS You can add brown sugar on the border of your glass.

Keeping connected while working remote has been quite challenging. I recently met an employer of a large health tech company on my plane from Boston to NYC and we spent an entire hour talking about how he's been trying to keep his employees motivated during the pandemic and post-pandemic. When I explained to him that I founded IMPASTIAMO, he was thrilled. We discussed online vs in person and so on. With IMPASTIAMO, we've hosted over 50 team building classes by now, with chefs from New Delhi, Mexico City, Lima, Rome, Sicily, Buenos Aires, Japan, to name a few. Here are the reasons we think hosting a virtual cooking class for team building is a great idea. 1. Celebrate cultural diversity through authentic food experiences No better way to celebrate diversity months with chefs live from their own countries. Chef Natalia hosting a class from Mexico City during Hispanic Heritage Month 2. Learn how to use your own kitchen tools, in your own kitchen It's often hard to learn how to make a dish with someone else's tools and kitchen. Virtual experiences allow you to learn how to make a dish with your own tools and find creative solutions when you don't have the proper tools. 3. Ingredients delivered to attendees homes You can have ingredients delivered to your guests as an additional perk and they won't have to worry about shopping! We offer ingredients kits all over the US and in Europe. 4. It's extremely interactive and for everyone! Cooking together online is super interactive as the focus is in the kitchen, rather than the computer! 5. Dietary restrictions welcome Hosting online cooking classes will allow you to be able to include people with dietary restrictions and allergies. If you're interested in hosting your next team building event, you can book an intro call with our team here.

Photo Cred Getty Images Dalgona treats went absolutely viral on social media thanks to Netflix's Squid Game, but do you know the origins of these now-famous candies? Here's the history of this intriguing treat: If you spend any time on Instagram, you probably already know about these treats. They became viral after Netflix's new series, Squid Game, was released on September 17th. But, don't expect a complicated recipe for Dalgona candies; they are in fact extremely easy to make! They are made with two ingredients: sugar and baking soda. Yes, that's it! As shown in the series, the caramelized sugar discs can have many different shapes: a star, a circle, a square and an umbrella. But, if you have cookie cutters or biscuits molds at home, you can use whatever you'd like! Photo Cred Getty Images In South Korea (the origin Country of Netflix Series), the candies are named Dalgona (달고나) or ppopgi (뽑기), the second one is now less common, and they spread after the Second World War. These were a popular street snack back in the 70s and 80s, and they are still enjoyed today as a "retro" treat. It was very well known among children, a popular dessert typical of childhood, just like many of us that used to eat cotton candy. Dalgona candies have different name across the world: in the US do exist a similar version, but is covered with chocolate and it is called "Fairy food candy" or "Angel food candy", while in Great Britain they have an irregular shape and they're simply known as "Cinder toffee" or "Honeycomb." Photo Cred Getty Images Dalgona candies are not the only trend that comes from South Korea, last summer Dalgona Coffee went viral too. It is also known as "Whipped Coffee", is made with equal parts of instant coffee, powdered sugar and hot water, whipped until it becomes creamy. It became really popular during Covid pandemic, when users spread the hashtag #dalgonacoffechallenge. Despite the name, the coffee does not contain Dalgona. However, they are named this because the taste is sweet, and reminiscent of the popular candies. Photo Cred Getty Images Want to make your own Dalgona Candies? Here's an easy recipe! INGREDIENTS Makes 1 candy 1 Tablespoon of sugar 1 pinch of baking soda 1 teaspoon of vegetable oil or butter (optional) TOOLS 1 ladle (or a large spoon) 1 chopstick 1 spatula (or a spoon) for scraping 1 metal press (or a flat plate) cookie cutter molds INSTRUCTIONS Into a ladle add 1 Tablespoon of sugar, place the ladle on top of the stove at medium-low heat and melt the sugar for a couple of minutes, until it becomes liquid. Stir constantly with the chopstick. Once the sugar has completely melted and the color has caramelized, add the pinch of baking soda. Take the ladle off the heat and stir again with the chopstick. Transfer the liquid on a greased and flat surface, help yourself with a spatula or a spoon to remove the "caramel" from the ladle. Press the melted sugar with a metal press or a flat plate, to make candy look like a disk. Now press in the centre of the disk your favorite cutter mold, and add the shape you prefer. Enjoy your Dalgona Candy!

Portugal left us speechless. Shot on iPhone 12Pro.

"Splash with" is the translation of the Japanese term bukkake - today mostly associated with porn - but used by Chef Ivan Orkin to describe this Cold Udon with Dipping Broth recipe. The below can be found in The Gaijin Cookbook, by Orkin and co-author Chris Ying. Cold Udon with Dipping Broth (Bukkake Udon) by Chef Ivan Orkin From The Gaijin Cookbook - Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider Serves: 2 Cold Udon with Dipping Broth (Bukkake Udon), PHOTO BY AUBRIE PICK INGREDIENTS Kosher salt 10 ounces of dried udon (or soba) 1/2 cup finely grated daikon 2 large egg yolks (of a quality and freshness that you feel comfortable eating raw) 1/4 cup chopped scallions 1/2 cup tightly packed katsuobushi (bonito flakes) 1 1/2 cups Dipping Broth (Tsuketsuyu, recipe follows), chilled For Serving: Wasabi paste (from a tube is fine; optional) INSTRUCTIONS 1. Bring a pot of water to a boil and season generously with salt. Meanwhile, set up an ice bath with plenty of ice and water, as you want your noodles thoroughly chilled. 2. Cook the noodles according to the package instructions. Drain and plunge into the ice bath. Give them a stir with your fingers or a pair of chopsticks and allow to cool for a minute or two. Pull the noodles out of the ice bath, deposit them in a strainer, and give them a good shake to get rid of as much water as possible, then divide between two bowls. 3. Top each serving of noodles with a big spoonful of daikon. Use the back of the spoon to press a little crater into the daikon in each bowl, then nest an egg yolk in it. Sprinkle the scallions on top and tuck a pile of katsuobushi into each bowl. Pour half the dipping broth into each, garnish with a dab of wasabi if you like, and serve immediately. DIPPING BROTH (TSUKETSUYU) Makes 3 cups 1 1/2 cups Dashi 1/2 cup sake 1/2 cup mirin 1/2 cup soy sauce 1 tablespoon sugar Whisk everything together in a bowl to dissolve the sugar. Store in an airtight container in the fridge for up to 3 days. Give it a vigorous shake or stir before serving. Note: Recipe taken from The Gaijin Cookbook by Ivan Orkin and Chris Ying, copyright © 2019 by Ivan Orkin and Chris Ying. Photographs © 2019 by Aubrie Pick. Published by Houghton Mifflin Harcourt, Boston - New York 2019.

Peru's best chef, Gastón Acurio, makes a killer ceviche. Check out his recipe taken from Oceana's Spring 2021 Issue. Classic Bonito Ceviche by Chef Gastón Acurio From Oceana's Spring 2021 Issue Serves: 2 Ceviche, PHOTO BY JASMINE DUCHESNE, UNSPLASH CEVICHE 180 g of bonito, tuna, or a local alternative Leche de tigre, a ceviche marinade (see ingredients below) 2 limes 1 sour orange (also called bitter or Seville orange) 1 teaspoon of chopped cilantro 1 teaspoon of minced chili pepper (habanero or similar) ½ teaspoon ground garlic 1 teaspoon of ginger juice 1 celery stick finely chopped Salt to taste LECHE DE TIGRE 20-30 g of your preferred fish Juice of 6 limes 2 tablespoons of fresh yellow chili pepper paste (or 3 raw yellow chili peppers without seeds or veins) 1/4 of red onion 1 celery stick 1/2 chili pepper 3 cilantro sprigs Salt to taste INSTRUCTIONS (LECHE DE TIGRE) 1. Blend the lime juice with the pieces of fish, onion, celery, and salt. 2. Add the chili pepper and cilantro and blend for a few seconds. This will make the ingredients release their flavor without coloring the mix. 3. Strain the preparation and set aside. INSTRUCTIONS (CEVICHE) 1. Cut the bonito fish into pieces approximately 2.5 cm x 2.5 cm and put them in a bowl. 2. Add salt, garlic, chili pepper, cilantro, chopped celery, and ginger juice. Mix carefully. 3. Add the sour orange and leche de tigre with two ice cubes. Mix. 4. Try the mix and add more lime juice as needed. 5. Julienne the onion and add it to the bowl. Mix once again and remove the ice cubes. 6. Taste and add salt if desired. Serve it with lettuce, corn, sweet potato, corn nuts, and/or banana chips. Note: Recipe taken from Oceana Spring Issue, 2021, page 34, copyright © 2021, https://oceana.org/sites/default/files/Spring_2021_magazine_PDF.pdf