Serrano prepares ceviche
Ceviche is more than a Peruvian fish dish. In 2004, it was named part of the nation's "cultural heritage." It's no wonder that Enrique Serván, chef and owner of the Berlin-based restaurant Serrano, truly celebrates it.
Serrano was established in 2010
"Cooking was familiar to me. My family cooked every day and my mother regularly taught us things. It wasn't a great challenge to be in the kitchen and I thought: 'I like this, and it's a good occupation!" - Enrique Serván
Enrique Serván came to Berlin when he was 18
Enrique Serván was born in Lima in 1970, as the second youngest of seven children. "When I think of Peru, I think about my family, and my childhood, which was probably the happiest time of my life - happy and yet having nothing!"
Clear concept
"A truly Peruvian restaurant, with a professional cooking staff and where I can offer a half-way European atmosphere - that didn't exist and I thought: 'Why not?' I am born and bred Peruvian and I'm convinced that this authenticity should be found in a foreign restaurant here in Germany." - Enrique Serván
Raw fish?
For this Peruvian national specialty, cubed fish, such as meagre, ocean perch, cod, or sea bream, is marinated in lime juice. This process denatures the protein - in other words, the lime juice "cooks" the fish somewhat. Ceviche is extremely tasty and very healthy; one portion has only 300 calories.
Peru's cultural heritage
Peruvian cuisine is diverse, and often spicy. The national dish ceviche is prepared with rocoto - a Peruvian chili pepper. "It's easy to mix it up with bell peppers, but the difference is the black seeds, which are quite spicy. It's also quite dangerous to simply eat them raw or pick them up with bare hands."