New York, New York (PRWEB) September 30, 2014
You may have missed the opening battle salvo on Tuesday, August 26th as fish knives were flying while seven of the New York area’s best Peruvian restaurants put their ceviches and tiraditos to the test, vying for the title of best ceviche & tiradito dish, but the battle isn’t quite over and there’s still time to be part of this and share it with readers.
#CEVICHEVSTIRADITO celebrates Peru’s classic raw fish dish – ceviche – and the new kid on the block – tiradito. The competition, which runs in restaurants until October 5th, and caps off at a grand finale tasting on October 7th at Humphrey at the Eventi Hotel (Sixth Avenue between 29th and 30th Streets, NYC. 6:30 – 9:30 PM. $25 tickets: http://www.cevicheversustiradito.eventbrite.com), welcomes diners into all nine restaurants to try the special ceviches and tiraditos that are up for the honor of best in the city, and then vote for their favorite. Participating restaurants are: CocoRoco; Desnuda Cevicheria & Winebar; La Cevicheria; Manka; Panca; Raymi; Runa; Surfish Bistro; and Warique.
Voting is as simple as tagging a picture of a favorite dish with #cevichevstiradito, along with the restaurant’s name, and posting to Instagram and/or Facebook. The voting comes to a head on October 7th at the grand finale tasting where all of those dishes that have been acquiring votes will be presented once again. Final votes will be counted as every dish submitted by diners will be critiqued by the crowd in attendance who will also post their favorites via social media, and a panel of expert celebrity judges. The dishes with the most posts will be crowned best ceviche, best tiradito, and ultimately New Yorkers will decide, via their votes, whether they prefer ceviche or tiradito.
Coordinated by the Trade Commission of Peru in New York the #cevichevstiradito competition is the final element of the #cevichesummer campaign in which Peruvian restaurants in the tri-state area feature Peru’s best known contributions to the culinary world.
Conrado Falco, Director of the Trade Commission of Peru in New York is pleased to show off his country’s ceviche, the familiar savory citrus-marinated fish/seafood dish which sits proudly on every Peruvian restaurant’s menu and on every Peruvian family’s holiday table as the country’s classic contribution to the culinary world. First prepared by the Moche, Peru’s indigenous people, and the Incas, ceviche is quite possibly the only cold seafood dish with a national holiday of its own.
It also brings him great joy to introduce you to the new kid on the menu, tiradito. With variations taking off in the hottest restaurants in Lima and NYC tiradito is, like ceviche, a raw fish dish, but this preparation is Japanese inspired sashimi-style fish, dressed in a sauce made from the bounty of Peru’s vegetable harvest and garnished with Peruvian corn, cancha, and one or more of Peru’s 4,000 variety of potatoes. He asks, “When it comes to Peruvian food, and its signature dishes of ceviche and tiradito, do you prefer authenticity or innovation? Uniqueness or fusion? Sophistication or apparent simplicity?”
The only way to answer this is to go taste them all. And vote. #cevichevstiradito
More information available at http://www.naturallyperu.info and photos and recipes are available upon request.
Contact: Francine Cohen, PH: 917-607-2404, Email: francinecohen(AT)insidefandb.com
