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Meet StafChefs' Hector Solis

Last week, TLK had the chance to hit up the delicious International Chefs Congress hosted by StarChefs and meet up with Peruvian chef Hector Solis and snag a recipe for his Grilled Grouper Ceviche. 

Hector Solis was born in a small town in northern Peru. A third-generation entrepreneur and restaurateur, Solis earned a degree in economics and studied hospitality management at Le Cordon Bleu before joining the family business and heading to Fiesta Restaurant in Lima. At Fiesta, and his newest restaurant La Picanteria, Solis is constantly looking to upgrade and evolve techniques, while still using authentic Peruvian ingredients like native chile, heirloom potato, and chicha de jora, a Peruvian corn beer. At Solis' restaurants, the menu changes daily, based on available ingredients.  

At the Congress, Solis demoed one of his most famous creations: Grilled Grouper Ceviche. This version of ceviche is warm, with delightful fragrance and flavor. Though be warned, true to the dish ceviche, the fish can't be overcooked and it must be served almost raw. Here's an insider tip from Solis himself: seal the fish with salt, it stops dehydration and keeps the fish juicy and flavorful.

Grilled Grouper Ceviche

  • 1 pound 5 ounces grouper tenderloin, cut into 2 x 2 cm cubes
  • 1 pound 5 ounces  lobster tails, cut into 2 x 2 cm cubes
  • 1 cup Chica de Jora (Peruvian corn beer)
  • 3/4 cup fresh lemon juice
  • 1 1/2 ounces finely chopped cilantro
  • 1 1/2 ounces finely chopped green onion
  • 3 tablespoons of Peruvian yellow chili pepper (a cook paste made of blended yellow chili pepper with vegetable oil)
  • 12 green corn leaves, rinsed in hot water
  • 0.5 ounces finely chopped limo chili pepper
  • salt, to taste

Get the full recipe.

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