Epic Seafood in Peru – EXTREME COOKING SKILLS in Chorrillos Fishing Village in Lima!

Epic Seafood in Peru – EXTREME COOKING SKILLS in Chorrillos Fishing Village in Lima!

(waves) – [Mark Wiens] Hey everyone. Hope you’re having an amazing day. It’s Mark Wiens. I’m in Lima Peru and today we are going to Chorrillos. We’re in Chorrillos which
is a district of Lima, known for it’s fishing community. And so today we’re going
on a seafood Peruvian tour. We’re gonna walk around Chorrillos. We’re starting at the fish market. We’re gonna see the boats. We’re gonna hopefully
meet some of the fishermen and go on a boat ride. And then, afterwards we’ll be going to a local family home in Chorrillos, learning about their history and they will prepare a
Peruvian seafood meal for us. (upbeat music) (boat engine) Are they pelicans? Chorrillos is kind of
on a little peninsula, it’s not really a peninsula but a little out-cropping of land. You have a view of the bay, of the water, of Lima on the cliff. They get fed well around here. This guy’s huge, hey guy. We’re beginning at the
Artisanal Mercado Pescado, the fish market. This is where they have a fish market. They’re selling seafood. This is the fresh catch
of the day from the boats. But this also where fishermen depart, where fishermen leave,
the boats are docked here. Alfredo was explaining to us
that this is an association, so the fishermen gather together and have created this market to benefit the entire community of Chorrillos. Which one is the best for ceviche? Is it the sole? – [Man] For ceviche actually,
you can try anything as long as it’s very fresh. But many people prefer the sole. – The sole, the sole. Yeah. (speaking Spanish) (upbeat music) – The market is fantastic, just kind of low key, relaxed, fresh seafood. You can feel that it’s
like community driven. – So you can see the name, Jose Silverio Olaya, that is
the name of this association. And it’s also the name of one of the most important heroes here in Peru. He’s considered a hero because he fought for Peru during
the Independence War of Peru. He used to take letters from this here to the main port of El Callao, it’s like 15, 17 kilometers. Swimming. (speaking Spanish) – He just came around
offering Leche de Tigre, which is the, it’s like the dressing, “the milk of the tiger,” but
the dressing of the ceviche which is a combination, it can be a combination of things, it can be, especially lime juice, especially garlic, sometimes other spices, but also mixing with the
fish with the juices, the seafood juices. Mmm, oh man. Oh, that’s pretty. Maybe it’s not the absolute
best ceviche you’ll have, but that’s delicious. And I just, I really do want to drink it. Oh, that’s so good. It’s really like onion-y, garlic-y. Wow, that’s delicious. (speaking Spanish) The juice is good. Oh yeah, there’s like cabbage. This really is all about
the Leche de Tigre. That’s your beverage of choice. (seagull cries) From here, we’re gonna
walk out towards the pier and Alfredo has arranged
for us to take a boat. (upbeat music) I love this area already
because of the views. And you see the fishing boats but then across the water and above the cliff, you can see the skyline of Lima. I think that’s especially
Barranco and Miraflores just rising off the water, off the cliff. (upbeat music) We are gonna take a quick little boat ride to see the ocean, see the views. It’s wonderful and the weather today. It was kinda cloudy in the morning, but now it’s clearing up, the sun is shining. It’s a great day. It’s good to get out into the ocean just for a little bit of
a different perspective. But something I want to share is that Peru is rich in
food, but rich in seafood. Especially because of
the cold water currents off the coast of Peru and so that’s what
makes the water so rich, so fertile, so abundant with seafood. Massive pelican birds. They fly pretty gracefully. (waves) (upbeat music) The boat ride was great. We’re now walking back to the pier and then we’re gonna
walk into the village, into the community of Chorrillos. This is the old part of Chorrillos, the community of Chorrillos and this is where we’re gonna walk into. We’re gonna see, visit one of the main men who makes boats, makes the
boats, all of the boats, and also go to the family who’s
gonna cook us lunch today. (speaking spanish) – His family is the same
family we’re gonna visit. – [Mark] Oh, okay. – [Alfredo] And their relatives. This family’s been
living here in Chorrillos for many generations. This is the adobe. – [Mark] Ah, still made from adobe. – Yeah. – [Mark] Stepping down
another side street here. Already you can see the frame of a boat, the skeleton of a boat here. We must be getting close to
where he is making the boats. (speaking Spanish) Families, many of the people in this area revolve around the sea and
revolve around fishing. It’s a fishing community. – The man, the person who’s building- (speaking Spanish) – [Alfredo] His name is Wilfredo. – [Mark] Wilfredo. – My name. (speaking Spanish) – Wilfredo Aguilar. – [Mark] He’s the main
guy that makes the boats. – [Alfredo] He’s the owner of this- – [Mark] For all of Chorrillos. – [Alfredo] He makes the
boats for all of Chorrillos. He’s the only one, there’s no competition. – Very good.
– [Mark] Cool. – [Alfredo] We can get inside. – [Mark] Okay. Everything’s still made by hand. It’s an art. It’s a skill. It’s very cool to be able to see this. And this is right,
still right within Lima. (hammering) (speaking Spanish) These are all fishing boats
rather than transport boats. And it takes at least one month per boat. He said one of these boats
can handle two tons of fish. (speaking Spanish) They heat it with fire
and then the steam rises. There’s water. They put the wood inside of a pipe so that it heats it, cooks, and then they bend it on this sawhorse. (speaking Spanish) Very fascinating to see them at work, to learn about the
shipbuilding, boat building men. How it’s been in his family. His father, his grandfather,
were all carpenters, were all making boats. Okay, cool. (speaking Spanish) We’re moving more into the community, up a flight of stairs to the family, Creola family, who is gonna cook for us, who we’re gonna visit. Up the stairs, down a alley. – [Alfredo] In Peru, we
have this Creole family. Creole culture that is a
fusion of Spanish traditions, indigenous traditions,
Afro-Peruvian traditions. And all of them blended in
something that we call Creole. – Ah. – And so they have interesting activities like what we are going to see right now with a fight, fighting cocks. – So if you say like a Peruvian Creole, it’s really a combination of- – Right now it’s a combination of- – People from, that have influenced Peru. – Exactly, mm-hmm. And most of them live in the coast. – Okay.
– In the coast of Peru. – Okay. Cool. (rooster crows)
– Okay. (speaking Spanish) – Micah, look at the rooster. They raise a lot of
fighting roosters here. It’s been part of the culture and so he’s just gonna show
us some of the roosters, the beautiful roosters
that they raise here. – When the Spanish arrived here, they brought the roosters. And there are different breeds from Spain, from Asia, also from North America. And here in Peru, there are lots of breeds from everywhere in the world. (rooster clucks) (speaking Spanish) – You can see the muscles here, because he’s exercising
all the time, he’s running. Because this is like a gym. (speaking Spanish) – [Mark] And he said out of
400 roosters that he has, this one is the only
really friendly rooster. But you could feel the muscles. You can see that beak,
the head, the feathers. It’s really a beautiful,
gorgeous, gorgeous rooster. (rooster crows) It’s just like a maze that
just winds its way up. Oh, and we made it to
the next road up here. Wow. The view of Lima from above, here. – Grandmother of this family is an excellent cook. – [Mark] Okay. – But she’s already too old. But her son’s are really excellent. They had the idea to open
this very small restaurant. – [Mark] That’s awesome. – On the top of the house. – [Mark] So this is their restaurant, too? – [Alfredo] Yeah. It’s all part of the house. – This is actually where we’re gonna eat. This is an amazing location. It’s kind of like a lean-to
shelter over the chicken pens, overlooking the Chorrillos, overlooking Lima. (speaking Spanish) Oh. They taste like powdered
milk on the inside, amazing. (speaking Spanish) (rooster crows) (speaking Spanish) – Getting ready to make the ceviche, especially with the scallops, with the, is it called lenguando? Lenguado, which is the Peruvian sole fish, which is the one eyed flounder, it’s a type of flounder, I believe. And then also the squid and shrimp. (speaking Spanish) Mmm. Wow, it’s like sweet. (speaking Spanish) – [Luis] Thank you, thank you. (speaking Spanish) – [Mark] First, he took
the mix of seafood, the squid, the octopus,
the shrimp, and the fish. He put that all into a mixing bowl. Then he added some of the rocoto, which is a type of chili, pureed. Then some of the aji, pureed chili. He squeezed in like about
five limes into one portion. (speaking Spanish) (food mixing) – That smells, (speaking Spanish) It smells unbelievable. (speaking Spanish) Wow. Oh, wow. Timour, you gotta try that, man. Oh, el ajo. (speaking Spanish) (upbeat music) You can see the liquid turn to milkiness from that fish. (chopping) Knife skills. (speaking Spanish) The garlic in there is standard. One of the main ingredients that he adds, which is different from
other versions of ceviche that I’ve had is ajo,
like paste, garlic paste. And you immediately taste that when you take your first bite and even the aroma, there’s
so much garlic in it. (speaking Spanish) (food mixing) – Marco. (speaking Spanish) – Oh, wow. Blown away. – Good? – This is the man. He is the ceviche man. (speaking Spanish) (upbeat music) – Gorgeous ceviches and
some of the more vibrant, some of the more garlic-y, some of the more colorful
ceviches that I’ve seen. Okay, I’m gonna dig into this, the shrimp, the squid,
the fish that’s in here. And that dressing, though, the onions, just this one. That dressing is just unbelievable. You can smell the lime juice, that Leche de Tigre. – That smells so good. – It looks like orange juice
because of that yellow chili. (rooster crows) Wow. – [Timour] The juice. – [Mark] That juice. – [Timour] One thing you have to do is, let’s do a spoon, and put some cancha. – [Mark] Oh, yeah, okay. – [Timour] You need to
have the crunchy part. – [Mark] Good idea. I got scallop with some of the corn. – [Luis] Hola, amigos. Tiradito. – Oh, he made the tiradito. (speaking Spanish) – Okay, so another dish that I’ve been waiting to try is called Tiradito. Kind of like ceviche, but
different at the same time. It does have Japanese influence. So the fish is sliced
Japanese sashimi style. The main difference is that
it’s the aji amarillo paste. Just that yellow chili paste. And you can see it’s like pure yellow. Then, he said there’s
some lime juice in there and that’s mostly it with some cilantro and then the fish is just
like soaking in that marinade, in that puree of aji amarillo. Oh, thank you. Okay, that’s okay. I got it. Look at the color of that. Wow. Stunning. – Yes. – [Mark] Is there milk in that? – [Timour] There was a little milk. – [Mark] Maybe a little milk. – [Timour] A little bit of
a oil to make the paste, to make it nice and creamy. There’s not as much
lemon as in the ceviche. – You’re right. – So much more. – Not quite as salty. Almost has like a cheesy taste to it. Wow. – [Timour] This is really good. – [Mark] And the garlic. – [Timour] Yes. – [Mark] And that’s specifically, Luis Casas, his signature garlic because you don’t find that much garlic in other places as much. (upbeat music) Wow. That’s stunning. – That’s stunning, exactly. Wow.
– Stunning, huh? And next plate we have ceviche. This is the Peruvian sole ceviche. But again, it’s red, like
the color of watermelon, because of all the rocoto
chili in there that he used, the paste and then tons of
garlic paste in there, as well. Let’s try this one. – Yes, I do. This time I want you to take choko and then bite it like this. – [Mark] Okay after, like
you take a bite of ceviche and then eat it, yeah. Cool. With the onions, with the cilantro on top. And also this one he did sort
of slice the fish, as well rather than cube it. – [Timour] Yeah, I like
it sliced like this. – [Mark] If you slice,
you kind of maximize the flavor that can get into, right? He said the choko ready. That garlic that just shines in it. – Nice and fresh. – And then chase it with the corn. Oh, the silkiness of that corn. – Milky. – Mm-hmm. – [Timour] It reduces a
little bit of the lime, the power of the rocoto. And then when you taste everything
a little bit altogether, you think you died and
went to heaven, seriously. – Mmm. Yes, that is right. Let me add a few chilies, here. And then you’re gonna
want to taste every bit with that Leche de Tigre. You can just re-juice in your mouth. The re-juicing of ceviche is taken to another level. Wow. That is, oh yes, nice move. – Don’t ever forget the cancha. – [Mark] How was the food, Alfredo? – [Alfredo] It’s awesome. I really love it. I love, Luis, really excellent chef. – Of course, the food is insanely tasty, but when combined with this environment, oh man, that’s a place
you don’t want to miss. The way he cuts it is amazing. (woman laughs) (speaking Spanish) – And with the sweet potato, mmm. (chopping) (speaking Spanish) – [Mark] What is the difference? Oh, the dry and the- (speaking Spanish) He first took some onions,
simmered them in some oil. Then he took two different
pastes, the aji amarillo, the dry of that chili paste, and then the fresh of
that chili paste, pureed. Put that into the sauce. And then some of the, like a
tomato paste with some garlic. Then he added in the fish bones which he seasoned with salt and pepper. And then finally he added in the, some of the caldo de pescado,
which is the fish stock. And then finally some pieces of yuca, which is Cassava. (simmering) (upbeat music) – [Luis] Cebolla. (upbeat music) – My God. (speaking Spanish) – Taste test. (slurping) (speaking Spanish) – You feel that, the texture of the yuca? – Yeah, slightly gummy. – Yeah it makes it a little bit creamy. – [Mark] Very, very slightly. And like the fish bones. – [Luis] Marco! (speaking Spanish) – He just doesn’t stop
adding in ingredients. (laughter) (speaking Spanish) (upbeat music) (rooster crows) (speaking Spanish) – [Mark] Yes. (speaking Spanish) Most of the dishes that me made right now would not be possible
without the aji amarillo. What a dish! (speaking Spanish) Okay. It is time for this main dish. And this is his passion,
his love for the cooking and his expertise. My favorite move is his lime move where he puts it into a squeezer and just smashes it midair. Oh, look at that. Bring me your plate, I’ll give
you a whole piece of fish. I just cannot believe Peruvian juices, Peruvian food juices,
they’re just unbelievable. I’ll definitely be re-juicing
throughout this plate. The onions, the, wow. Mm-hmm. What’s outstanding about
this is just its pureness, its freshness, and just, it’s just good. So good. Mm-hmm. – What’s funny is, this dish, I love it, but I always forget about it. There’s so many choices in Peru, but here, like it’s been
so long I haven’t had this, and it’s so easy to
make in your house, too. – This is a great way to use all the fish too and not throw away any of those bones. – [Timour] Want some rice? – Yeah, sure. Thank you. Like right inside the center there. A little bit of rice to sop it up. Oh, that’s good. Thank you. And then also come and eat it with rice, which is perfect. Mm-hmm. – It’s a jaw of a donkey. A donkey’s jaw. The teeth that make the sound. There’s no meat inside
anymore, like muscles, so they are like this. (percussion sounds) (sings in Spanish) – Bravo! (applause) (speaking Spanish) – [Mark] That could be the
coolest instrument ever. Donkey jaw. That’s amazing. (speaking Spanish) Good-bye. (speaking Spanish) So we’re just jumping into the van just for a little bit. Just to drive up the hill, I believe, to go to one final location. (upbeat music) Oh, wow, the breeze, you can see. And we’re on, there’s ocean on one side, there’s city on the other side. The breeze up here,
statue of Jesus Christ, and the coolness. But just like the barren, barren land. Beautiful at the same time. And so right here at the top of the hill, overlooking the ocean, overlooking Lima, this is the perfect place
to end this video today. It’s been a fantastic day
and a learning experience in a totally different,
off the beaten path, yet normal life experience in Lima. And I want to say a huge
thank you to Alfredo for being our guide, for bringing us here. This video is not sponsored. I paid for this tour, but it was through Alternative Peru. And they have some very cool
off-the-beaten-path tours. I would highly recommend them. I’ll have their link
in the description box. It was just overall just such a fun day. I will have a playlist that
you can click in the link, description box below. Including all the Peruvian food videos. So we’ve had some incredible food in Peru. So if you haven’t already
watched all those videos, go check them out below. And I want to say a big thank
you for watching this video. Please remember to give it a
thumbs up if you enjoyed it, leave a comment below. I’d love to hear from you. If you’re not already subscribed, click the subscribe button
and also the little bell icon so that you get notified of
the next video that I publish. Thanks again for watching. It just got really, really windy. And I will see you on the next video. Beautiful, beautiful. (upbeat music)

100 thoughts on “Epic Seafood in Peru – EXTREME COOKING SKILLS in Chorrillos Fishing Village in Lima!

  1. Hope you're having a great day! Just wanted to let you know, Mark Wiens Banana Chips are now available to ship in most countries. You can get them here (this will route you to your country for shipping): https://m.me/BananaJoe?ref=MarkWiens Thanks!

  2. My favorite parts without a doub was how you opened your way through Chorrillos, the boat constructor and finished in such an amazing place to taste the original ceviche chorrillano. This video is a jewel… Nice discovery Mark ! ⭐⭐⭐⭐⭐

  3. Que rico gracias timour por difundir nuestra cultura en general y por invitar a mark son lo maximo bruthers ,realizen videos con sopa de mote , esperare mas videos de uds bye muchachos .

  4. That was amazing. The flavors and vibrant colors. Seafood there looks off-the-chains. I can only imagine how it tastes. Im moving to Peru lol great vid! Thx for sharing.

  5. It's a little shack at the side of the road but inside MasterChef michelin3 star with great character,power of YouTube for every one enjoy

  6. อยากกินมากๆๆ ซีฟุ๊ดตั้งเเต่ติดตาม ชมดุมา ผม ชอบคลิป นี้มากๆๆครับบบบ

  7. Greetings from Texas 🇺🇸! What a warm reception c & hospitality! Wow! This family really love you Mark! I just have 1 question: how do they get the boats out to the water? The alleys were so narrow! 😆 sending love from Texas brother!

  8. WOW! Loved everything about this video. Food, people, culture just and simply amazing. I must visit one day. Thank you for sharing as always…

  9. I hope you are proud of supporting animal cruelty by showing cock fighting owners as members, in good standing, in this video. They only make a profit through cruel, and deadly, staged fights for gambling. QB, Michael Vick, went to prison for engaging in the same crime with Pit Bulls in the USA. Have you ever had a pet? Obviously, no!

  10. Oh chorrillos <3 My dad is from there! By the way you HAVE to try the ceviche from the Peruvian Amazon, it got a different taste because it's made with river fish! It's actually my fav ceviche!

  11. Con todo respeto pero no es ni el 10% del peru lo q probaste ta falta venir al norte del peru, Trujillo piura alli vas a saber lo rico q se come.

  12. Mark thank you very much for one of the most enjoyable food extravaganza feast video that seen from your library! Cheviche has a new meaning in the language of seafoods. Bravo

  13. I loved this episode. I would travel to Peru just to have this chef cook a dish for me. Peru was on my bucket list for the ruins, now they are for the people and the food. Greetings from U.S.A.

  14. Gracias Mark por visitar Perú y saborear los manjares, pero te queda chico la visita, te falta probar lo de la sierra y la selva. Saludos.

  15. y pensar que hay un chino estafador en la victoria que su cebiche de lenguado lo vende a a 90 soles …
    15 lukitas ese cebiche, bien pagado!! y con cariño encima!

  16. Esta demasiado cargado ese sudado demasiado cargado no seas así p causa….todo bien pero el sudado es demasiado 😅estaba rico hasta q empezaste a cargarlo con mucho tomate y cebolla nada costaba sacar los huesos de el lenguado ps

  17. My mouth is watering😋😋😋. Next year I'm going back to Perú. What's the name or address of this place where you had those dishes? I know Chorrillos but no that place in particular

  18. No engañen a la gente, ese pescado que usaron para el ceviche es TILAPIA , y no Lenguado como dijo el cocinero que pudo estar delicioso pero digan la VERDAD..¡,

  19. Thanks for a beautiful story it makes me proud…….I'm a Peruvian Chef if anybody down under wants to hire me I can make you the same flavour for a ceviche and sudado de mariscos just inbox me…. I have the magic spices for a successful story here 🙂

  20. Goddess I love Peruvian food, so delicious!!! bucket list for sure!!! When I visit these spots I'm just going to whip out my phone, jump on a Mark Wiens video and say give me what he had.

  21. I so envy you Mark.😂😁 Those ceviches were to die for. 😋😋😋 Every bit of it were mouth watering and heavenly. How i wish i get to taste those ceviches too. 😊😁 I will for sure die very happy and satisfied. 😂 Gosh! Such great dishes. Thank you for this video Mark and crew. More of these exceptional cuisines please.😁 Travel safe always. God bless you, your family and to the rest of the crews who made this video possible. 👍👍👍👏👏👏.😍💙❤💛😍

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