Page 13 - ARUBA TODAY

A13
Tuesday 17 april 2018

Unique experience this weekend:

4 Chefs from 4 Different Countries present Twelve Worldly Ceviche Plates

PALM BEACH – When will
you have the opportunity to
enjoy the cooking art of 4
well-known chefs that work
together to present to you a
World of Ceviche’s or relat-
ed dishes in a sophisticated
yet lay-back environment?
Well, it’s about to happen.
Aruba Marriott Resort &
Stellaris Casino invites you
to their Ceviche Pop-Up
Event coming Friday and
Saturday.

Ceviche is the pseudonym
for Sea & Summer. A magi-
cal dish that originated in
one country but couldn’t
have existed without the
contributions of another.
The original Ceviche was
born in Peru, but travelled each chef presents its trio Director Food & Beverage the popular Anticucho with green apple, sea beans,
around the world to clone of plates with each their Operations, Previous as octopus and kombu chimi- avocado and cucumber
in many more delicious ver- own character. Dive into Complex Executive Chef. churri.” is one of my dishes. An Oc-
sions. Fresh raw fish cured this culinary experience “To bring the flavors of Cev- topus Taco is my Mexican
in citrus juices like lemon or and taste the quality of the iche to Aruba is the idea Aruba surprise and I prepare the
lime and spiced with chili chefs and the diversity of of this event. All over the Ever de Peña is the Com- Tuna Tostada with ponzu
peppersforms the base. ceviche. world they prepare Cevi- plex Executive Sous Chef and chitake mushrooms.”
However, the 4 cooking che and each bring in their (Complex refers to all three
magicians that roll up their Peru own taste and variation. adjacent Marriott proper- Argentina
sleeves for you this week- Teddy Bouroncle is from The chefs chose their own ties – Aruba Marriott Resort, The original Argentinean
end have their own inter- Peru and it may not come 3 Ceviche’s to prepare. I Ocean Club, and Surf Club) Romeo Penacino works as
pretation linked to their in as a surprise that his favor- will make the Tiradito with and originally from Venezu- Complex Executive Chef
country of origin. You can ite dish is the ceviche. He is scallops, avocado and ca- ela, but he grew up in Aru- for Marriott Aruba. He will
taste 12 different versions of working for Marriott Aruba pers among others and the ba. His contribution to the take care of the bit ex-
ceviche or related dishes, for years already, now as Classic Ceviche as well as unique event will have the traordinary dishes like the
Aruban touch. “My style is Afrodisiac Ceviche with
to use as many local ingre- red snapper, octopus, cal-
dients as possible. I am also amari, shrimp, sea urchin,
the one that presents the rocoto and scallops. Tuna
Vegan Ceviche. I will use Nikkei Tiradito and the Lob-
the Pica de Papaya and ster Causa are his other sur-
Ciboyo tempera in one of prises. “My variations are
my dishes.” outspoken, you need to try
them.”
Mexico
Rodrigo Torres from Mexico The four make up for a
is the Executive Chef in- Za- strong team and trigger the
dún, Ritz-Carlton Reserve, curiosity to test your taste
Los Cabos. “I was invited buds as this event is not
to this event by Teddy and something you can experi-
met Ever and Romeo here ence every day. “A perfect
in Aruba. I think we will have night for a family, group
a lot of fun also. From my of friends or group of col-
part I will add a little bit of leagues. Make sure you ar-
Mexico, the part I am from range your reservation as
is the Northern part where there are limited seats.”
seafood is used a lot; Baja April 20th & 21st, 7 – 10 PM,
California, so Ceviche is The Lobby @ Aruba Marriott
part of my eating culture. Resort – Telephone + 297
Hamache Aguachile with 520 6648q