(servings 2-3 people)

Prep Time: 15-20mins

Cook Time: 20mins

Ingredients:

1-2lbs Shrimp (de-vein and remove shell) Beef or Chicken thinly sliced on the grain (I prefer using fillet Mignon, chicken breasts)

1 large red onion (sliced, 1/4 thick), soak in water so the taste is not so bitter

2 large tomatoes (if using Roma tomatoes use 4-5 depending on the size)

3/4 cup of cilantro chopped (place in a paper towel, run under water and squeeze access water…this will make the cilantro flakey)

2 cups of french fries (frozen or fresh (if fresh 2 russet potatoes)) bake them instead of frying them (a bit healthier)

1-2 cup(s) of jasmine rice (or any long grain rice, you can short grain as well) *depends on how many you are feeding, cup measuring will vary*

1/2 lemon (squeezed)

1 tsp of ground cumin

1 tbsp of red wine vinegar

1/4 cup of soy sauce (you may have left over, that’s ok)

3-4 tbsp of olive oil

salt & pepper to taste

• First bake your fries in the oven at 325 until crisp, set aside and let them cool
• Chop all of your ingredients, once you have done that you will take a WOK or a FRY PAN add olive oil (enough to cover the bottom of the pan) HAHA your pan (HAHA =Heat Pan Add Fat Heat Fat Add Product), place the beef, chicken or shrimp in the pan and season it with salt, pepper and a bit of cumin, once it’s about done add some soy sauce and the red wine vinegar, and a splash of lemon juice (set aside), add a bit more olive oil to the wok/fry pan and toss in the red onions, cook them for about 2-3 minutes make sure NOT to over cook and then quickly add the tomatoes and add the rest of the soy sauce. You will then take the beef, chicken or shrimp you set and toss it into the wok/fry pan, you will than add the french fries and continue to toss. Remove from fire and serve with rice.
• Plating: take a small cup or a round circle mold and pack with the rice (will make a small mound) add the saltado and sprinkle the cilantro on top for garnish!

How I love thee!!! There are some days I wouldn’t of made it through w/o you…you are there when I need you, which is pretty often…when I’m hungover you bring me back to life…when I’m sleepy you keep me wired…oh how I love thee!!! Best invention next to water & orgasms!!!

So here’s to you my lovely cup of joe (have no idea why, your called that) but I’mma run w/ it anyway…just know I so do appreciate your existence ツ

I cannot wait to try this RESTAURANT out!!! OH EM GEE…I am excited about trying this place out…I hope that it has BETTER service than most (if NOT ALL) of the Peruvian restaurants in LA…one reason I hate eating Peruvian food out, is because the service is always horrible…but this place looks very CHIC & the Chef/Owner, Ricardo Zarate, learned his vast food knowledge by working in some of London’s top restaurants & has 15 years under his belt…as some of you may know I am from PERUVIAN descent & am a culinary school graduate…I studied in PERU for 3 months when I did my externship, so this is HUGE for me & I cannot WAIT!!! I really hope their BARTENDER(s) know how to make a GOOD PISCO SOUR (haven’t had one since 2003)!!! I just made reservations for OPENING NIGHT on 6/25/11…stay tuned for my REVIEW!!!

Ceviche and Pisco in a Peruvian Cantina

Under blue skies, a Peruvian flag waves proudly in the breeze.

It signals a beacon of ceviche. A mecca of pisco sours. And the lush wilds of South American culture known as… Pico Boulevard.

Welcome to Picca, the long, long-awaited Peruvian cantina from one of our city’s most exalted chefs, Ricardo Zarate, accepting reservations now for its June 25 debut.

First, a word on what they don’t have: no vodka. No scotch. They’re sticking to Peruvian roots here, but with an LA twist. So you and your date will be starting off at the bar with some rhubarb-infused pisco or a Chilcano with pisco and ginger beer. In short, they’re getting their hands (and thus your hands) on every Peruvian pisco available. (In a pinch, you could always sneak in a martini at Sotto—it’s right downstairs.)

Next, you’ll find your wooden slab of a table under the Peruvian mural and pull up an alpaca-covered stool. That’s when the man behind the stoves at Mo-Chica and Test Kitchen will load up your table with empanadas, grilled scallops, a trifecta of ceviches and, if you’re up for it, beef hearts from the robata grill.

Thank you very much, Mr. Robata.

Picca

9575 W Pico Blvd
Los Angeles, CA 90035
310-277-0133

website

HOLY ISH!!! talk about a HEART ATTACK…so these group of guys make the most insane DISHES!!! unbelievable what they can do, if you are a FOODIE you will appreciate them to a DEGREE!!!

We make your dreams come true, and then we eat them.