Taste of Charlotte is just around the corner. It’s a 3-day food festival packed samples from local restaurants, performances and activities. This year’s event is October 1-3 at Truist Field.
One of the restaurants you can check out there is Bulla Gastrobar. Executive Chef Luis Jarava stopped by the QC Life kitchen to show off a dish you can try at Taste of Charlotte on QC@3. You can try it at home, too! Check out the recipe below.
Ceviche de Jalapeño
Ceviche is a style of cooking that uses the acidity from fresh fruit juices to cook meat with no need for heat. The Ceviche de Jalapeño at Bulla Gastrobar is served cold with thick cut plantain chips on the side.
- 1/3 Cup choice of fish
- 1/3 Cup Shrimp
- Jalapeno Paste to taste
- Fresh Lime Juice
- Fresh Orange Juice
- 1/2 Oz Sliced Red Onion
- Plantains Chips
- 1 Tsp Seasoned Salt
- In a small mixing bowl, add fish, shrimp, seasoned salt, jalapeño paste, onions, lime juice and orange juice. Mix well.
- Pour contents of bowl into a martini glass.
- Garnish with plantain chips.
You can learn more about Bulla Gastrobar by visiting their website.