An Explosion Of Peruvian Flavour at the Park Hyatt Goa Resort & Spa

Divino Say-Vee-Chay!

by Goa Streets

Ceviche of Snapper sweet potato with tiger milk

An Explosion Of Peruvian Flavour at the Park Hyatt Goa Resort & Spa

 

Who said you need heat to cook? Not if you’re preparing ceviche, the delightfully light and fantastically fresh Peruvian seafood dish that is “cooked” by marinating fish (or mussels or clams or prawns or even vegetables) in lemon juice, and best washed down with a glass of Pisco Sour, Peru’s signature cocktail. You see, what football is to Brazil, food is to Peru. The cuisine of that colourful South American nation is now among the hippest internationally, trending hot on top menus around the world. And now it’s making a debut in Goa, too, at the beachside Palms Restaurant at the Park Hyatt Goa Resort & Spa, where the chefs have mastered the art of the perfect ceviche (pronounced Say-Vee-Chay). Under the guidance of Peruvian chef Bruno Andres Santa Cruz from Hyatt Regency Istanbul, the chefs have set up an exclusive ceviche menu at Palms to showcase the tangy, lemony flavours of fish, mussels, shrimp, squid and a variety of vegetables paired with fine rings of red onion, green lettuce, yellow corn, coriander and chopped red chilli. Peru, like India, largely relies on a supply of humble ingredients that are considered cheap and easy to get at home but expensive and exotic anywhere else. What makes Peruvian food distinctive is not only its Spanish culinary traditions, but surprisingly also Asia’s. In fact, about 5 percent of Peruvians are of Asian background and this is reflected in dishes like “lomo saltado,” a stir-fry of beef and peppers with soya sauce. Peru also holds the distinction of growing the largest number of potato varieties in the world, a fact that fits right at home in potato crazy India! No matter the delectable Peruvian tidbit, all of it will go down much more smoothly with a delightful Pisco Sour, Peru’s national beverage. It contains Pisco, a type of brandy made by distilling grapes into a high-proof spirit, as well as dry rum, sugar syrup, lime juice and egg white. It’s an amazing drink, and goes especially well with ceviche. Whatever the case, you don’t need to head to Lima or Machu Picchu to get a taste of Peru.

For reservations,
call +91 832 272 1234 or
for more information, visit goa.park.hyatt.com

Mussels 2Mussels

 

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