Cosecha del Mar: Unveiling Southern California's Best-Kept Culinary Secret
An Exclusive Look into Santiago Mendoza's Invite-Only Ceviche Paradise
Meet Santiago Mendoza, the hidden culinary gem of Southern California. A master of ceviche, Santiago has created a once-in-a-lifetime dining experience at his remote farm east of San Diego, past Poway. This thread will take you on a journey of discovery & delight.
Santiago Mendoza started his culinary journey in the hills of Peru, where he was trained by traditional family chefs. He's since honed his skills in the Andes, fusing the ancient techniques with innovative, modern twists to create the most extraordinary ceviche dishes.
Santiago's farm, "Cosecha del Mar," is an exclusive, invite-only sanctuary where he grows and sources his own ingredients. Each ceviche dish is crafted with the freshest catches of the day, complemented by vibrant, homegrown flavor
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1st Ceviche: "Andean Sunrise" - Tender slices of yellowfin tuna are marinated in an Aji Amarillo-infused tiger's milk. Plated with choclo, avocado, and a drizzle of maracuya sauce, this dish is an explosion of colors, textures, and flavors.
(get recipe here!)
2nd Ceviche: "Lima Nights" - Fresh sea bass cured in a blend of lime, ginger, and garlic, topped with thinly-sliced red onions, rocoto pepper, and cancha corn. A perfect balance of tangy, spicy, and crunchy elements.
(get recipe here!)
3rd Ceviche: "Sacred Valley Sanctuary" - A mix of scallops, shrimp, and octopus, marinated in a traditional leche de tigre, served with Peruvian black mint, sweet potato, and quinoa. A nod to the rich cultural heritage of the Andes.
(get recipe here!)
4th Ceviche: "Machu Picchu Majesty" - Delicate slices of salmon, immersed in an aromatic citrus sauce made with kumquats and Buddha's hand, adorned with chalaca and golden berries. A dish fit for Incan royalty.
5th Ceviche: "Amazonian Adventure" - Freshwater catfish meets exotic camu camu and yuca in this Amazon-inspired creation. A wild, daring, and unexpected combination of flavors that transports you deep into the heart of the jungle.
6th Ceviche: "Pacific Breeze" - Plump mussels, poached in a tangy tamarillo and lime marinade, garnished with cilantro, red pepper, and thinly-sliced red onion. A celebration of the Pacific coastline.
7th Ceviche: "Cuzco Crossover" - Succulent pieces of hamachi, cured in a smoky aji panca marinade, served with pickled pearl onions, huacatay, and a quinoa-amaranth crisp. A bridge between the ancient and modern worlds.
8th Ceviche: "Pisco Passion" - Flaky halibut marinated in a passion fruit-infused pisco, accompanied by mango, cucumber, and fiery aji limo. A playful and spirited nod to Peru's national spirit.
9th Ceviche: "Titicaca Treasure" - Inspired by the highest navigable lake in the world, this dish features trout marinated in an earthy purple corn and lime sauce, served with a vibrant salsa of roasted red pepper, native herbs, and olives. A true taste of the Andes.
10th Ceviche: "Incan Eclipse" - A grand finale of buttery swordfish, cured in a rich, dark, and mysterious squid ink and lime marinade, garnished with slivers of crisp jicama, radish, and a sprinkling of edible gold leaf. A celestial celebration of Peruvian flavors
But wait, there's more! Santiago's homemade chips deserve a special mention. Crafted from native Peruvian potatoes—such as purple, yellow, and pink varieties—these chips are thinly sliced, delicately seasoned, and fried to golden perfection.
The chips are accompanied by a trio of dipping sauces: a creamy huancaina sauce with a hint of heat, a vibrant rocoto pepper aioli, and a tangy, refreshing chimichurri-like sauce made with Peruvian black mint. The perfect sidekick to his exquisite ceviche dishes!
Thank you, Santiago, for sharing your passion and talents with us. I leave "Cosecha del Mar" with a newfound appreciation for ceviche and the rich culinary heritage of Peru. You have truly transformed the farm-to-table experience. ¡Salud!