Photo: Ryan Tanaka

Tomorrow on Good Food, Evan interviews Peruvian born chef Ricardo Zarate about the food of his homeland. Zarate is the chef and co-owner behind two popular LA restaurants Mo Chica and Picca. They discuss the use of grains and corn in the Peruvian pantry as well as the alpaca meat that appears on the menu at Mo Chica.

Zarate has quite a bit of Japanese training under his belt and you can see his knife skills in dishes like this Sea Bass Tiradito, similar to Japanese sashimi, that is on the menu at Mo Chica. This Sunday launches Ceviche Nights at Mo Chica, a collaborative effort that pushes the boundaries of ceviche. The series of events bring together some of LA’s top chefs (this week it’s Josiah Citrin and cocktail chef Matthew Biancaniello alongside Zarate) and serve as a preview for Zarate’s third concept – Paiche – due to open next year in Marina del Rey. Keep reading for Zarate’s Tiradito recipe and ingredient sourcing guide….

 

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