Putting into practice once again what we learned with chef Gonzalo Lara at Cafe Vinilo in Valparaiso, Chile. They are on Facebook here.
We've prepared Ceviche a la Chilena (using Walleye and fresh Mozarella for the vegetarian version) for the starter. Then we made Pebre - an awesome, ubiquitous Chilean salsa - that we are using to marinate the main comprised of slow fried tofu strips and baked bell peppers stuffed with quinoa, mushroom and zucchini.
Desert will be arriving with one of our guest. Pictures will be posted once everything is plated :)