CHEF'S PROFILE AND RECIPE – MAY 2017

OMAR FRANK MARUY

OMAR FRANK MARUY

Head Chef - Above Eleven

Born and raised in Lima, Peru, Omar moved to Toronto to study culinary arts at George Brown College. After completing his training, he returned home where he worked at Astrid y Gaston under Chef Gaston Acurio for 10 years, developing his expertise in Peruvian cooking.

Now among the top restaurants in Latin America, the award-winning Astrid y Gaston was a pioneer in building the international popularity of Peruvian cuisine with Omar as the chef in the Lima and Santiago branches as well as its spin-off project, Tanta Chacarilla and Pasquale Hnos. Inspired by Chef Gaston and his own Japananese grandmother, Omar began to experiment with Nikkei cuisine, ultimately opening Nikko Cebicheria Nikkei in Lima in 2009.

Omar was invited to Thailand in 2012 to undertake the challenge of creating a Peruvian Japanese menu for the first restaurant of its kind in Southeast Asia. As chef at Above Eleven, Omar is responsible for introducing Nikkei cuisine to Thailand.


OMAR FRANK MARUY SHARES A RECIPE

Classic Cebiche

CLASSIC CEBICHE

Ingredients:

Sea Bass 100 g

Red Chili 5 g

Cilantro 1 g

Lime 90 g 

Leche de Tigre Sauce (Recipe Below) 120 ml

Shrimp 45 g

Red Onions 60 g

Salt 3 g

Sweet Potato (Recipe Below) 30 g

Pre-Preparation:

    •    Cut red onions in julienne

    •    Cut the sea bass into 2 cm cubes

    •    Chop the chilies into small pieces

    •    Boil the shrimp in water, then place in ice water to let it cool

Preparation:

    •    In a small bowl, season the sea bass with salt

    •    Then add shrimps, red onions, chili, and cilantro and squeezed lime

    •    Mix well until fish slightly changes color for one minute

    •    Finish with leche de tigre and garnish with sweet potato

Leche De Tigre Sauce

Ingredients:

Lime 700 g

Carnation Extra Milk 700 ml

Ajinomoto 50 g

Salt 45 g

Preparation:

    •    Put all ingredients in a blender

    •    Blend together and then strain

    •    Reserve the blend

Storage: 

   •    Shelf life of 2 days

Sweet Potato

Ingredients:

Sweet Potato 4000 g

Orange Juice 2000 ml

Brown Sugar 500 g

Cinnamon Stick 3 g

Cloves 1 g

Pre-Preparation:

    •    Wash the sweet potatoes

    •    Peel the sweet potatoes

    •    Cut it into 4 even quarters

    •    Place the sweet potatoes in a pot

    •    Add the rest of the ingredients

    •    Set the pot at medium high heat and cook until it’s soft

    •    Strain the liquid from the sweet potato

    •    Cook the liquid until it’s reduced by half

Storage:

    •    Store the sweet potatoes with the liquid in the refrigerator

    •    Shelf life of 3 days