In the October 2016 issue of Gulfshore Life, we asked local chefs and stylists to show how you can create exotic dinner parties at home.
Recipes are courtesy of chef-owner Rafael Rottiers of Inca’s Kitchen.
Mix Inca Ceviche
Makes 6 servings.
1 kilogram (2.4 pounds) octopus
Coarse sea salt
1 large tomato, cut into thick slices
1/2 kilogram (1.2 pounds) squid
1/2 kilogram (1.2 pounds) shrimp, shelled, deveined and coarsely chopped
1.2 pounds (1/2 kg) filleted high-quality white fish, such as snapper, coarsely chopped
4 fresh ají limo chilies, seeded, deveined and chopped, plus more for garnish
2 large onions, julienned
6 ice cubes
Juice of 20 limes
2 precooked corn cobs
2 precooked large sweet potatoes
Lettuce (optional)
1) Rinse octopus and rub with salt. Arrange a layer of thick tomato slices on the bottom of a saucepan. Place octopus on top and cook, covered, for approximately 25 minutes. It is necessary to test frequently for the tenderness of the octopus. If the octopus is not fully cooked or if it is overcooked, it will have a hard, rubbery consistency.
2) Remove octopus from the saucepan and rub it with paper towels or a kitchen cloth to get rid of some of the dark skin. Rinse immediately. Cut the head off and discard or reserve it for another preparation. Cut tentacles in pieces.
3) Trim squid and cut bodies crosswise into 1/4-inch rings. Rinse and cook them in a skillet with boiling water for 1 or 2 minutes. Cook shrimp tails in the same way as the squid.
4) Once all seafood is ready, including the raw white fish, place it in a glass or ceramic bowl (not aluminum). Season with aji and salt; add onion, reserving some for decoration. Mix well. Place ice cubes on seafood, pour lime juice and mix (the lime will cure the raw fish). Remove ice cubes and season to taste with salt.
5) Slice sweet potatoes, and cut corn kernels into thick slices. Serve with ceviche and garnish with lettuce leaves (if using) and remaining onion and extra aji limo.
Arroz con Pato (Cilantro Rice with Duck)
Makes 6 to 8 servings.
1 tender duck
Salt
1 small leek, halved, cleaned and cut into large pieces
6 celery stalks, cleaned and cut into large pieces
Freshly ground black pepper
1 fresh yellow ají chili (ají amarillo fresco, available at Latin grocery stores)
1/2 cup vegetable oil
2 crushed garlic cloves
1 cup chopped onion
1/2 cup black beer
3/4 cup peas
1 red pepper, cut into strips
2 cups cooked rice
1/2 cup cilantro paste
Cumin, to taste
8 medium-sized yellow potatoes (if available), peeled, halved and precooked
1) Clean duck and cut into pieces. Make a broth by boiling gently the following for 2 hours: 10 cups water, 2 Tbsp. salt, leek and celery with head, legs and spine from duck. Save rest of duck for later use. (To simplify the recipe, you may forgo making duck broth and substitute chicken broth instead, but the duck broth will give the dish a richer flavor.)
2) About an hour after the broth has been cooking, slice ají lengthwise and remove seeds and veins. Bring a small pot of water to a boil; add ají and boil for about 30 minutes or until the skin starts to peel off. Remove and discard skin, then blend ají to make a paste.
3) Season remaining pieces of duck and fry in hot vegetable oil until golden and tender (it doesn’t have to be thoroughly cooked). Remove duck from pan and save, covered. In the same oil, sauté garlic, chopped onion and ají paste. Season with salt and pepper.
4) Transfer ingredients to a large pan. Add 6 1/2 cups duck broth, black beer and duck pieces and bring to a simmer.
5) Finally, add peas and red pepper. Cook 8 to 10 minutes more. (This entire process can be done in advance.)
6) About 15 minutes before serving, bring the mixture to boil, incorporate rice and cilantro paste and mix well with a wooden spoon. Lower heat and cover pan to continue cooking. If the mixture becomes too thick add some extra duck broth. Season to taste with cumin. Serve with yellow potatoes on the side.
