There's a new sushi in town and actually it's an old favorite - ceviche. This one's been coined "Miami or Floridian Ceviche" by chef Juan Carlos Lopategui who has partnered up with Eric Papunen at Yellow Green Farmer's Market. Chef J.C. is out to create a ceviche revolution in other words ceviche for everyone with a fusion explosion of taste, color and ingredients. There's shrimp watermelon: pink shrimp floating in a brine of fresh lime /orange juice, cilantro, red onion and jalapeno offset by morsels of sweet melon. Keywest style mahi mahi local fish mellowed out by a blending of citrus and avocado. Shrimp with Papaya has South Florida written all over it. Chef J.C. is the consummate maestro: conducting interviews between giving out samples, gauging customer feedback while espousing the merits of what local markets have to offer and why he looks to feature locally produced atypical items in his creations. Eric found the perfect complement to his frozen fish offerings of tuna steaks, scallops, shrimp, tilipia, grouper and king fish. He is gearing up to eventually bring in fish from the keys including stone crabs. Chef J.C. was quick to jump on board when he called looking to expand his market offerings. His Ceviche Parlor in Oakland Park is the springboard from where he does the three things close to his heart; providing wholesale, catering and participating in area farmer's markets. Let the revolution begin.
No comments:
Post a Comment