{"id":8048,"date":"2021-05-16T12:14:28","date_gmt":"2021-05-16T17:14:28","guid":{"rendered":"http:\/\/losperiodistas.com.mx\/portal\/?p=8048"},"modified":"2021-05-16T12:14:29","modified_gmt":"2021-05-16T17:14:29","slug":"las-fronteras-internacionales-se-difuminan-con-el-ceviche-mexicano-peruano-de-richard-sandoval-euronews","status":"publish","type":"post","link":"https:\/\/losperiodistas.com.mx\/portal\/las-fronteras-internacionales-se-difuminan-con-el-ceviche-mexicano-peruano-de-richard-sandoval-euronews\/","title":{"rendered":"Las fronteras internacionales se difuminan con el ceviche mexicano-peruano de Richard Sandoval | Euronews"},"content":{"rendered":"\n

<\/p>\n\n\n\n

\"\"
Ceviche mexicano-peruano de Richard Sandoval\u00a0<\/em>\u00a0\u00a0–\u00a0\u00a0\u00a0Derechos de autor\u00a0\u00a0euronews<\/a><\/figcaption><\/figure>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

EURONEWS<\/p>\n\n\n\n

<\/p>\n\n\n\n

El galardonado chef Richard Sandoval<\/strong> estuvo recientemente cocinando en su restaurante latino Toro Toro<\/a><\/strong> de Dub\u00e1i. Este punto de encuentro para los amantes de la gastronom\u00eda de la ciudad es simplemente uno de los m\u00e1s de 40 restaurantes de todo el mundo propiedad de Sandoval.<\/p>\n\n\n\n

El mexicano es un defensor de la comida sudamericana y uno de los m\u00e1s reconocidos chefs de comida latina a nivel mundial. El ceviche que prepar\u00f3 en el video lleva el nombre de la ciudad de Huauchinango. Sin embargo, a pesar de llevar el nombre de esta ciudad situada en el centro de M\u00e9xico, el ceviche de Sandoval est\u00e1 basado en ingredientes que son muy comunes en otras zonas de Sudam\u00e9rica. Su plato contiene una gran influencia de la cocina peruana pero su enfoque de la cocina no tiene en cuenta las fronteras internacionales.<\/p>\n\n\n\n

\"euronews\"\/
Richard Sandoval<\/em>euronews<\/figcaption><\/figure>\n\n\n\n

Su mantra culinario de \u201cviejas formas, nuevas manos\u201d brilla en esta receta, donde ha a\u00f1adido sus propios toques personales a un plato cl\u00e1sico. El resultado es un ceviche lleno de sabor fresco a c\u00edtrico.<\/p>\n\n\n\n

Ingredientes:<\/strong><\/p>\n\n\n\n

90 gr lubina en cubos<\/p>\n\n\n\n

2 gr cilandro molido<\/p>\n\n\n\n

5 gr brunoise de chile rojo holand\u00e9s<\/p>\n\n\n\n

30 gr cebolla en juliana<\/p>\n\n\n\n

30 gr boniato (sub receta)<\/p>\n\n\n\n

80 gr Leche de tigre (sub receta)<\/p>\n\n\n\n

30 gr aguacate sauce (sub receta)<\/p>\n\n\n\n

10 gr ma\u00edz tostado<\/p>\n\n\n\n

Modo de Preparaci\u00f3n<\/strong><\/p>\n\n\n\n

Mezclamos la lubina con la leche de tigre, la cebolla, el aguacate y el zumo de naranja. Sazonamos con sal y pimienta al gusto. Reservamos en un recipiente fr\u00edo y lo decoramos con el boniato.<\/p>\n\n\n\n

\"euronews\"\/
La receta se basa en una mezcla de ingredientes internacionales<\/em>euronews<\/figcaption><\/figure>\n\n\n\n

Para el boniato:<\/strong><\/p>\n\n\n\n

50 gr zumo de lima<\/p>\n\n\n\n

2 litros zumo de naranja<\/p>\n\n\n\n

100 gr az\u00facar<\/p>\n\n\n\n

5 gr canela en rama<\/p>\n\n\n\n

5 gr an\u00eds estrellado<\/p>\n\n\n\n

1 kg boniato pelado y en rodajas<\/p>\n\n\n\n

Modo de preparaci\u00f3n<\/strong><\/p>\n\n\n\n

Mezclamos todos los ingredientes en una cacerola y cocinamos a fuego lento hasta que el boniato est\u00e9 bien hecho. Retiramos el boniato y reservamos.<\/p>\n\n\n\n

\"euronews\"\/
La canela en rama le da un sabor especial al boniato<\/em>euronews<\/figcaption><\/figure>\n\n\n\n

Para la Leche de tigre:<\/strong><\/p>\n\n\n\n

300 gr caldo de pescado<\/p>\n\n\n\n

700 gr zumo de lima<\/p>\n\n\n\n

60 gr ajo<\/p>\n\n\n\n

40 gr jengibre<\/p>\n\n\n\n

80 gr apio<\/p>\n\n\n\n

200 gr pescado blanco<\/p>\n\n\n\n

250 gr cebolla blanca<\/p>\n\n\n\n

5 gr hojas de cilandro<\/p>\n\n\n\n

Sal al gusto<\/p>\n\n\n\n

Chile habanero<\/p>\n\n\n\n

Modo de preparaci\u00f3n<\/strong><\/p>\n\n\n\n

Mezclamos todos los ingredientes en la licuadora y sazonamos.<\/p>\n\n\n\n

Dejamos enfriar y reservamos.<\/p>\n\n\n\n

\"euronews\"\/
Ceviche mexicano-peruano de Richard Sandoval<\/em>euronews<\/figcaption><\/figure>\n\n\n\n

Para la salsa de aguacate:<\/strong><\/p>\n\n\n\n

300 gr aguacate<\/p>\n\n\n\n

10 gr zumo de lim\u00f3n<\/p>\n\n\n\n

35 gr cilantro<\/p>\n\n\n\n

2 gr chile serrano<\/p>\n\n\n\n

4 gr sal<\/p>\n\n\n\n

Modo de preparaci\u00f3n<\/strong><\/p>\n\n\n\n

Ponemos todos los ingredientes en la licuadora, licuamos hasta obtener una textura suave, corregimos la sal y lo vertimos en una botella que se pueda exprimir.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Fuente: https:\/\/es.euronews.com\/viajes\/2021\/05\/16\/las-fronteras-internacionales-se-difuminan-con-el-ceviche-mexicano-peruano-de-richard-sand<\/p>\n","protected":false},"excerpt":{"rendered":"

EURONEWS El galardonado chef Richard Sandoval estuvo recientemente cocinando en su restaurante latino Toro Toro de Dub\u00e1i. Este punto de encuentro para los amantes […]<\/p>\n","protected":false},"author":1,"featured_media":8049,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[8],"tags":[1522,1521,1523],"class_list":["post-8048","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias","tag-ceviche-peruano-mexicano","tag-chef-richard-sandoval","tag-toro-toro-dubai"],"_links":{"self":[{"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/posts\/8048","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/comments?post=8048"}],"version-history":[{"count":1,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/posts\/8048\/revisions"}],"predecessor-version":[{"id":8050,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/posts\/8048\/revisions\/8050"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/media\/8049"}],"wp:attachment":[{"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/media?parent=8048"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/categories?post=8048"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/tags?post=8048"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}