Caribbean Culinary – Culinaria Caribe (En Español)
The renowned artist-chef and photographer Fabián Rodríguez, who was born in the city of Fundacion Magdalena, is a self-taught artist since he was 15 years old, he studied culinary arts and the wonderful pantry of this department, he has owned several establishments in the capital of Magdalena Santa Marta, as a chef he seeks to rescue and publicize our wonderful gastronomy, additionally he shares to us the recipe for creamy ceviche with octopus and smoked ray.
His adventure began with a small restaurant in the Historic Center of Santa Marta. Previously, the restaurant known on that time as Rocoto was specialized in offering its guests a wide variety of culinary experiences and dishes based on the gastronomic delights of Peruvian cuisine. For Fabián, it was the best opportunity to discover his creative abilities, as a Gourmet Chef, painter and photographer, daring to fuse techniques and preparations in artistic works that capture the attention of the senses. His work is grounded in God and exemplary persistence.
Chef Fabián Rodríguez manages to convert the traditional dishes of the Caribbean region and take them to another gastronomic level of assembly and decoration. The new dishes are made from regional and local products and also fruits from the Caribbean.
Today he owns the Guásimo Sabores Únicos, restaurant where he seeks to highlight and publicize the flavors and specialties of dishes from the region, using local fishing, fish that are normally eaten fried on the beaches with coconut rice and patacón, giving them a special handling, excellent cooking, with innovative presentations and put them at the level of any other fish of international gastronomy, such as a grouper or sea bass, salmon or snapper and demonstrate that these preparations with our local products also have the possibility of be the star dish of a restaurant.
The new menu incorporates provocative dishes, rich in decoration, minimalism and detail, out of the ordinary, has transformations in the cooking, makes use of foams and mousses, but always preserving the essence of the Colombian and Caribbean cuisine. You’ll also have in the menu guests such as escales, soft shell crabs, lobsters, snails, and their traditional bases and sauces, but with creative modifications.
Facebook; Fabian Rodriguez Reyes
E mail: [email protected]
Creamy ceviche with octopus and smoked ray
Ingredients for 4 persons
- 120 grams of smoked ray pulp
- 360 grams of octopus cooked and finely chopped
- 2 red headed onions in feathers
- 1 sprig of fresh coriander
- 240 grams of mayonnaise
- 8 lemons
- Avocado emulsion
- Crushed cassava chips
- Fish sauce c / n
- 2 cloves of garlic
- Salt and pepper to taste
In a cup add the ray, the octopus, the onion, add salt, pepper and lemon and mix, add the mayonnaise and the fish sauce, stir very well and adjust the flavor.
For the assembly:
Place the ceviche mixture in a cup or deep plate, place a glass of crushed yucca chips on top, and place the avocado emulsion in dots, decorate to taste with sprouts, flowers, lemon slices.
FOR THE YUCA CHIPS
To make raw cassava chips with a mandolin and fry or dehydrate in an oven and then grind them.
FOR THE AVOCADO EMULSION
Place the pulp of an avocado in a blender, add salt, pepper, the juice of a lemon, a tablespoon of olive oil, blend until obtaining a homogeneous cream.