Have you ever eaten something at a restaurant and wished you could recreate it at home? That’s the challenge I’m facing. A few months ago I had two meals in Puerto Rico that were absolutely fabulous – Chicharrón de pescado, pique criollo y limón at Casa Lola Criollo Restaurant and the Ceviche at Perla.
Chicharrón are fried pork rinds. What Casa Lola did was brilliant. They took the concept of fried pork rinds, which are crunchy and salty and made a chicharrón-inspired fish dish. They took grouper, cut it into small pieces and then lightly battered and fried them. The result? A light, savory, kind of salty, crunchy fish bite. It was served with rice and beans.
I’m going to try to recreate the dish with some of the Steelhead that Mark caught.
The second dish, the ceviche, was also wonderful. Lots of lime, but not too much.
I’m hoping that by recreating these dishes I can relive the warm breezes, blue sky and ocean views that we are definitely NOT experiencing right now in January.