South American restaurant opens door at Sanlitun South

Other South American-style restaurants in town

Alameda – modern Brazilian cuisine
Where: Inside Nali Mall, Sanlitun Bei Jie, Chaoyang District
Open: Monday to Friday, noon – 3 pm, 6 pm – midnight; Saturday and Sunday, noon to midnight
Tel: 6417 8084

Obelisco – Argentinean grill
Where: 1 Laiguangying Dong Lu, Chaoyang District
Open: 11 am – 3 pm; 5-9 pm
Tel: 8470 1666

Marine salad/Photos provided by Flavors of Chile

Chilean dishes recommended by the Chilean embassy

Salad – marine mixture

Vinegar
Salt
2 bay leaves
4 black pepper corns
250 grams of shrimps, shelled and veined
250 grams of squid, peeled and in rings
150 grams of scallops, shelled
12 mussels, cleaned
12 clams, brushed
60 grams of black olives, in slices
60 grams of green olives, in slices
1 canned red bell pepper, in julienne strips
1/2 cup lemon juice
1/3 cup extra-virgin olive oil
2 teaspoons powder mustard
1/4 teaspoon ground Cayenne pepper
1. In a saucepan, combine 6 cups of cold water, 2 tablespoons of vinegar, 1 teaspoon of salt, 1 bay leaf and pepper corns. Bring to a boil over moderate heat and add the shrimp. Cook for 1-2 minutes or until the shrimp are pink; then remove them with a slotted spoon and set aside the bowl. Cook the squid for 1 minute in the same water, remove and set aside with the shrimp. Cook the scallops for 1 minute, remove, drain and quarter. Add them to the bowl and let cool.
2. In a large frying pan, place the mussels and clams, cover and cook over a high heat until their shells open. Remove from shells and add to the bowl. Let cool.
3. On a serving platter, arrange the seafood, olives, bell pepper and remaining bay leaf; set aside. In a bowl, mix the lemon juice, oil, 3 teaspoons of vinegar, mustard, Cayenne pepper and 1 teaspoon of salt; pour over the seafood and let stand for 4-5 hours. Remove the bay leaf before serving.

Dessert – citrus fruit compote
Prepare
1/2 cup orange juice
1/2 cup mandarin orange juice
1/2 cup grapefruit juice
1/4 cup lemon juice
1 cup sugar
1 pinch of ground clove
1 pinch ground cardomom
1 pinch ground cinnamon
5 oranges, peeled, with the pith removed and in segments
1 pink grapefruit, peeled, with the pith removed and in segments
2 mandarin oranges, peeled, with the pith removed and in segments
1 lemon, peeled, with the pith removed and in segments
1. Put the fruit juices with the sugar, clove, cardomon and cinnamon in a saucepan and cook over medium heat. Stir until the sugar dissolves. Add fruit segments and cook another 5 minutes. Remove from the heat and allow it to cool.
2. Once cold, place the fruit in a bowl and refrigerate until serving time.