EYE OF THE TIGRE
If you haven’t heard yet – the O.G. of ceviche is leche de tigre. This Peruvian marinade is bright, citrusy, herbaceous and balanced unlike its lime forward relatives from other Central and Latin American countries. The key? Delicate heat from the aji amarillo pepper, an elongated bright orange pepper with medium heat in-between a jalapeno and cayenne.
The problem? The unique flavour of the aji is hard to come by in most grocery stores. The best substitute? Andinas Aji Amarillo Paste (7.5 oz; qualifirst.com) a pureed condiment that can be used as the base for the marinade, along with white fish, finely chopped onion, ginger, garlic, and freshly squeezed lime juice.
A WHOLE LATT-ICE DOUGH
Chef Calum Franklin may not be a household name, but if you’ve seen those mesmerizing lattice work pastry pies on Instagram – you know his work. The former executive chef at Holborn Dining Room in London, put The Pie Room on the map with his extravagant designs.
Impress friends by creating your own wow moment with one key tool – a pastry cutter. A quilted shape and rolling head gently cuts small slices into pastry, leaving a perfect, webbed effect that can be draped over a well-covered Wellington for an impressive embossed effect. Lee Valley Tools Lattice Cutter, $15.50; leevalley.com
ICE ICE BABY
Hand shaving, moulding, round, square. We’re talking fancy ice cubes, the latest trend in home mixology. First, it was swanky cocktail bars in NYC and Japan at the forefront, but now even novice enthusiasts can get into the ice game. The game changer? Silicone moulds that perfectly form transparent cubes that glisten in the glass.
Don’t drink? Zhuzh up your regular water bottle by placing some lemon slices into the moulds adding a touch of Pinterest-pretty to keeping hydrated. W&P PEAK Water Bottle Ice Tray ($25) and PEAK XL Ice Cubes Tray ($25); danescoinc.com
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This original food article first appeared in the Fall 2023 issue of City Style and Living Magazine.
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