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EAT DRINK CLASSIC CUISINE
Peru’s NATIONAL Dish Ceviche, raw fish cured in citrus juices, is an iconic Peruvian dish. “We use grouper for our ceviche,” says Dario Gonzalez Zuniga, a classically trained chef and co-owner of Lima Restaurant and Pisco Bar. “It’s a very popular fish in Peru. Here in Naples, it’s versatile, sustainable, and almost always available.” Below, Zuniga shares his recipe, which is simple enough for the home cook to prepare with ease. (lima-restaurant.com)
OPENINGS
GIULIANA GONZALEZ ZUNIGA
LUXURY ON A ROLL
Marinade (leche de tigre, or tiger’s milk) Ingredients: 1 small fish fillet (preferably corvina or grouper), diced 1/2 of a small red onion, chopped 1 tbsp. cilantro, finely chopped The juice of 3 or 4 limes 1 or 2 garlic cloves Salt and pepper to taste Cold fish stock or water Instructions: Combine all ingredients in a blender. Blend thoroughly with enough stock or water to create a milky consistency.
Ceviche Ingredients: 1 large fillet of fresh corvina or grouper per person, sliced thinly into bite-sized pieces A pinch of black pepper and a generous pinch of salt Enough marinade to cover the fish fillets A pinch of fresh, chopped cilantro The juice of 2 or 3 limes Instructions: Pour the marinade into a bowl with the other ingredients. Mix everything thoroughly and let it sit for 30 to 60 minutes; fish should still be firm when served.
l IF YOU LIKE YOUR CEVICHE SPICY, ADD A FEW DASHES OF AJI LIMO PEPPER SAUCE (AVAILABLE IN LATIN MARKETS). SERVE WITH TRADITIONAL GARNISHES SUCH AS GLAZED SWEET POTATO AND PERUVIAN CORN (CHOCLO OR CANCHA, ALSO AVAILABLE IN LATIN MARKETS).
Jefferey and Samantha Slater are passionate about lobster rolls. During a visit to Long Beach Island, New Jersey, several years ago, they visited the original location of Mystic Lobster Roll Company and returned every day during their vacation. When they heard the restaurant was offering franchises in Florida, they jumped on the opportunity and opened a Mystic location in April at the Galleria Shoppes at Vanderbilt. “Naples has a fabulous dining scene with many luxurious, high-end restaurants,” says Samantha. “But we felt the area was missing some upscale, fast casual locations, and we wanted to fill that void.” Mystic’s menu gives the diner the chance to savor a lobster roll in many different forms. Purists can indulge in the classic Maine version (mixed with a touch of mayo on a lightly buttered bun) or the Connecticut option (served warm with melted butter). More adventurous diners may sample the Deep South (chipotle mayo, jalapeño aioli, and candied jalapeños), Hawaiian (mango caviar, coconut mayo, and fresh coconut), or King Louis XIII (fresh mozzarella, razor thin prosciutto, and truffle aioli). Each roll contains up to a 1/4 pound of fresh, shelled Maine lobster meat. Gluten-free buns are available. The couple’s enthusiasm for the local area matches their zeal for the special sandwich. “We love Naples,” says Samantha, who moved here permanently in 2018. “Almost everyone who has come to visit has ended up moving here. We just hope to make a contribution to the community and provide something that was previously absent.” (mysticlobsterrolls.com)
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