Combinados
Sushi and Sashimi combinations.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Imakay
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Combinados, specifically in the Peruvian context, represent the fusion of indigenous Peruvian cuisine with influences from immigrant communities, notably Japanese. Sushi and Sashimi, originating in Japan, have been adapted and incorporated into Peruvian cuisine, reflecting Peru's openness to culinary innovation and global flavors. Japanese immigration to Peru, particularly in the late 19th and early 20th centuries, significantly impacted the nation's gastronomy, leading to the creation of Nikkei cuisine, a prominent example of this fusion.
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Combinados reflect Peru's multiculturalism and its ability to adapt and integrate foreign culinary traditions. It showcases the Japanese influence on Peruvian cuisine and highlights the importance of fresh, high-quality ingredients. It's also a testament to Peru's vibrant food culture, where experimentation and innovation are highly valued.
Nikkei Cuisine
Combinados are often associated with Nikkei cuisine, a fusion of Peruvian and Japanese culinary traditions. Nikkei chefs have been instrumental in popularizing this style of cooking, which emphasizes fresh seafood, vibrant flavors, and elegant presentation.
Social Gathering
Enjoying a combinado is often a social event, shared among friends and family. The variety of flavors and textures allows for a diverse and satisfying culinary experience for everyone at the table.
Peruvian Pride
Combinados represent a point of pride for Peruvians, showcasing the country's culinary creativity and its ability to incorporate global influences while maintaining its unique identity.
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The flavor profile is a blend of fresh seafood, tangy citrus, spicy peppers, and umami-rich soy sauce. Combinados offer a balance of textures and temperatures, from the delicate raw fish to the crisp vegetables and warm rice.
Typical ingredients include fresh fish (such as tuna, salmon, or white fish), shrimp, octopus, and shellfish. These are often marinated or seasoned with lime juice (a key ingredient in ceviche), soy sauce, ginger, wasabi, and aji amarillo (Peruvian yellow pepper). Combinados may include ceviche, tiradito (similar to sashimi but with a spicy sauce), sushi rolls, nigiri, and maki. The combination provides a variety of flavors and textures in one plate, from the sourness of the lime to the spiciness of the aji and the saltiness of the soy sauce, and the freshness of the seafood.
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Freshness is Key
Ensure that the seafood is extremely fresh, as the quality of the ingredients directly impacts the flavor and texture of the dish. Look for bright, clear eyes and a firm texture in the fish.
Balance of Flavors
Pay attention to the balance of flavors, including the acidity of the lime, the spiciness of the chili peppers, and the saltiness of the soy sauce. A well-executed combinado will have a harmonious blend of all these elements.
Presentation Matters
The presentation of a combinado is often elaborate and visually appealing. The arrangement of the different components on the plate is designed to enhance the overall dining experience.
Eat Ceviche First
It is advised to start with Ceviche/Tiradito first to enjoy the raw fish before tasting cooked ingredients that can alter the experience of freshness
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