If you can’t celebrate Peruvian Independence Day (July 28th) at SUSHISAMBA, we have two easy-to-follow recipes for at-home fun: Jumbo Shrimp Seviche and a classic Pisco Sour.

Jumbo Shrimp Seviche
yields four servings

INGREDIENTS:
8 shrimp, halved, steamed and chilled
1 red onion, thinly sliced
1/2 celery stalk, thinly sliced
1 red bell pepper, thinly sliced
Cilantro leaves, to taste

Sauce:
1/2 cup passion fruit juice
1 tsp aji amarillo purée
1 tsp olive oil
Juice of one fresh lemon
salt to taste

METHOD:
Sauce: Mix all the ingredients together and refrigerate.
Seviche: In a bowl mix all the ingredients together, drizzle the sauce, plate in bowl plate and garnish with cilantro.

Pisco Sour

INGREDIENTS:
2 oz Pisco Portón brandy
0.75 oz sugar syrup
0.75 oz lime juice
1 egg white
1 long dash of aromatic bitters

METHOD: 
Separate an egg white from the yolk into shaker cup. Add all the other ingredients and dry shake vigorously to generate a foam. Add ice to the mixture and briefly shake again to chill. Strain the drink into a flute glass. Garnish with a hard dash of aromatic bitters across the top of the egg white foam in a linear motion.