Raymi was one of the restaurants chosen to serve some of the top culinary talent in the world, the finalists of the Specialty Food Association’s sofi Awards, at New York City’s Javits Center earlier this month. The Epoch Times visited Raymi and asked the restaurant to recreate what its chef served.
Raymi features modern takes on Peruvian cuisine, ceviche (naturally) as well as a pisco bar—serving a diverse selection of the peruvian brandy. At the sofis, Chef de Cuisine Eric presented Seafood/Tuna Causa—a modern twist on the traditional Peruvian dish.
At the restaurant, Eric will serve a different causa daily, depending on what he found fresh at the market. The causa that forms the base of the dish is made of potatoes, boiled, peeled, and passed through a fine strainer, seasoned with lime juice, salt, and the aji amarillo pepper native to Peru—comparable to a yellow bell pepper, but has some heat to it. The finely diced tuna belly on top is combined with chives, celery, spicy mayonnaise, and avocado.
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