Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty-free music: http://share.epidemicsound.com/BEFRS - - - - - - - - - - - - - - - - - 1. 🇵🇪 FISH TERMINAL - TERMINAL PESQUERO VMT ADDRESS: Av Pachacutec 2901, Villa María del Triunfo, Lima INTERVIEWEE:
BERRUGATA PERICO (PERUVIAN MAHI MAHI) TRUCHA (TROUT) JUMBO FLYING SQUID MAHI MAHI EGG SACK FLATFISH DEVILFISH MONKFISH - - - - - - - - - - - - - - - - - 2. CEVICHERIA LA PAISITA ADDRESS: 2nd floor, inside Villa Maria del Triunfo Fish terminal INTERVIEWEES: Giselle
🇵🇪PARIHUELA MIXTA - MIXED PARIHUELA: In a pot, add butter, secret sauce, chilcano (fish head soup), salt, Ajinomoto, pepper, cumin, oregano, yellow pepper, red pepper, mahi mahi, cilantro, black beer, crab and cover for 3 minutes. Remove the mahi-mahi, then add a mixture of seafood and bring to boil: scallops, shrimp, squid, clams, mussels. Add cornstarch, milk and secret sauce, then mix. In a plate, place fish, and add the seafood soup mixture. Top with crab, seaweed, and pepper. Add cheese stick and garnishes. Serve with purple corn juice.
💸PRICE: 35 PEN / $9.20 USD - - - - - - - - - - - - - - - - - 3. PESCADOS CAPITALES ADDRESS: Av. Mariscal La Mar 1337, Miraflores INTERVIEWEES: Chef Manuel
🇵🇪DEEP-FRIED PARROTFISH: Score the fish and add fish broth and a secret sauce. Coat in flour and place in the fryer for 7 minutes.
🇵🇪TIRADITO: Filet the parrotfish on both sides and then cut it into sashimi strips. Cover it with “sudado” sauce made with tomato, onions. Then garnish with yucca, seaweed, chilis and cilantro.
CEVICHE CON ARROZ CON MARISCOS (CEVICHE WITH RICE WITH SEAFOOD): Ceviche: Chop the mahi mahi in small cubes. In a bowl, add the cubes, Ajinomoto (MSG), salt and aji Limo. Mix with a spoon and add garlic, celery, kión (ginger), cilantro, lime juice and white pepper. | Arroz con mariscos: Sauté the mix of seafood for a few minutes. In the same pan, prepare an aderezo with the onion, garlic, tomato, paprika, panca chili, and yellow chili. Add fish broth and salt. Add the cooked rice and stir. Add red bell pepper and peas, pour the milk cream, and integrate it carefully. Finish by adding cilantro and Parmesan cheese.
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🥒 ABOUT BEFRS: Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture. - - - - - - - - - - - - - - - - - 🎬 CREDITS: HOST » Sonny Side DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải CAMERA OPERATOR » Tran Quang Dao EPISODE EDITOR » Ngọc Lê Hồng COLOR & MASTER » Quí Nguyễn PRODUCER » Liz Peterson PRODUCTION ASSISTANT » Y Lieu LOCAL PRODUCER » Jonatan Relayze Chiang | Email: [email protected] Local Production Coordinator » Morella Moret Local Camera Assistant » Carlo Rodríguez
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