MIAMI (CBSMiami) – Samuel Gorenstein, a two-time James Beard semifinalist, knows a lot about ceviche.
“As long as you have fresh fish and citrus, you can make ceviche,” said Gorenstein.
Cooking is second nature to the Columbian-American who was the top chef at the swanky BLT STEAK on South Beach and also at Michael’s Genuine.
Three months ago, Gorenstein opened his second restaurant off Brickell Avenue called My Ceviche.
“I would like to say it’s our own interpretation of ceviche and we like to represent every single city in Central America that will serve ceviche,” said Sam.
Always fresh ingredients are at the cornerstone of Sam Gorenstein’s culinary success. He sources local fish from all over South Florida and the menu board boasts a range of special sauces to add to the fish.
“We have six different kinds of sauces from the very traditional Peruvian style to one that’s made with ketchup, lime juice and chiles,” Sam said.
Designed as a healthy dining alternative Samuel said that the key is to the food’s stellar taste is all about the freshness of the juices as they must always freshly-squeezed.
“What about the time it needs to be spent for ceviche in citrus?” CBS’s 4’s Lisa Petrillo asked Gorenstein. “That’s a myth. I like my ceviche to be mixed right on the spot. You add onions tomatoes, cilantro whatever you want in there and put the citrus mix it up and it’s done,” Sam said.
Sam uses shrimp, octopus, salt, diced red onions, jalapeños, tomatoes and cilantro and then he adds the sauce.
“It’s lemon, lime juice, orange juice, some ginger and chiles…all in one bowl,” said Sam.
For the ceviche bowl, diners can add cilantro coconut-jasmine rice or quinoa for $9.95. Fresh as possible and still a cheap eat.
“It’s like I’m taken to another country,” said Petrillo gushing over the Sam’s food.
Every ceviche order features Sam’s secretly-seasoned popcorn which, according to the chef, has been “quoted as crack.”
For more information about this “Cheap Eat,” visit www.Myceviche.Com.