A taste of Peru in Tel Aviv

Peruvian chef Pedro Luis Guimet cooks up a superfood storm at the Sheraton.

April 30, 2017 21:36
2 minute read.
CHEF GUIMET’S unique take on ceviche

CHEF GUIMET’S unique take on ceviche. (photo credit: MICHELLE MALKA GROSSMAN)


Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user uxperience almost completely free of ads
  • Access to our Premium Section and our monthly magazine to learn Hebrew, Ivrit
  • Content from the award-winning Jerusalem Repor
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later Don't show it again

You see them lurking at the health food store. You might have even snuck them into your smoothies. Lucuma, Golden Berries – do any of us know much more about these so-called “superfoods?” There is no set definition for a superfood, but they are known as foods that provide a nutritional punch; rich in vitamins, minerals and antioxidants, which are said to help the body repair itself and fight disease. They range from the familiar, like spinach and salmon, to the exotic.

Peruvian Food Week, which took place last week at the Sheraton Hotel in Tel Aviv, in collaboration with the Embassy of Peru in Israel, showed off the best of what the South American republic’s superfoods have to offer.

Be the first to know - Join our Facebook page.

Cooking up a storm was Chef Pedro Luis Guimet, best known for his award-winning Peruvian-Japanese fusion restaurant Niqei in Lima.

He described the dishes he prepared as “85% authentic,” though it was apparent that the dishes would be different from what you would find at your average Peruvian restaurant.

Every dish had some sort of unique “twist.”

For example, the appetizer was ceviche, one of the most elemental dishes of Peru. Usually consisting of raw fish marinated in lemon and salt, Guimet’s version drizzled raw sea bass with a yellow chili sauce and topped it with tiny nuggets of fried fish.

The main course was carapulcra, described as “crispy rice and chicken stew in a creole sauce.” While definitely tasty, it seems that this was a deconstructed version of the traditional stew. It consisted of a base of potato stew artfully sprinkled with bits of fried chicken.

The dessert options were plentiful and each featured at least one superfood ingredient grown and produced in Peru (and available for purchase in Israel, though not usually in their fresh, raw form).

The first dessert was Lucuma pudding.

It tasted like a classier, crisper version of a sweet potato pie but mixed with a cacao (another superfood grown in Peru).

The next dessert featured quinoa.

Many know it as part of a savory meal, however, Guimet took it on a sweet tangent by turning it into a hearty dessert similar to rice pudding.

It was topped with a golden berry, a Peruvian-grown superfood similar to a gooseberry and sometimes known as an Inca berry.

The last dessert was rice pudding in lucuma [dairy-free] milk. It had a bubble-gum-type taste with hints of raisin and clove. I quite enjoyed it though for some it was too unexpected.

All of the sweet fare was sweetened with panela, a type of partially refined cane sugar grown in Peru.

By the end of the meal, my palate was left with the desire to learn more about authentic Peruvian cuisine and to learn more about the fascinating potential of exotic superfoods.

Related Content

July 19, 2018
Controversial Jewish nation-state bill passes into law