Norma Perez - The Salvi Vegan
Los Angeles, CA USA
Universal Kitchen: Group 2
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Recipe: Salvadoran Ceviche & Fresco de Chan
The story behind the dishes:
There's a lot I will share once we are live in the class! What I will say is these two things have loads of health benefits from potassium to copper to lowering high blood pressure. Ceviche originated in Peru but traveled throughout the rest of Latin America with its own variations. Hibiscus tea originated in North Africa & southeast Asia. In African countries has been used to decrease body temperature, treat heart disease & sooth a sore throat.
What you’ll need!
Ingredients for Ceviche:
1 Lbs of Hearts of Palm
1 green bell pepper cut julienne
1/2 red onion cut julienne or chopped smaller (your option)
3 tomatoes chopped
3 lemons (juiced)
Handful of cilantro chopped
Season to taste with salt, black pepper, and dried oregano
**Enjoy with a tostada or tortilla chips
Ingredients for Drink (Salvadoran Fresco de Chan):
Handful of dried Hibiscus leaves
1 gallon of water
3 lemons (juiced)
3 Tbs. chia seeds
1 & 1/2 - 2 cups of cane sugar
About Norma Pérez
Norma Pérez is an Afro-Salvadoran/Afrodescendant of El Salvador dancer turned into a vegan business owner of authentic Salvadoran Plant-based cuisine called The Salvi Vegan. For two decades she worked as an international dance teacher/choreographer until a medical condition ended her career. She discovered her love and talent for cooking after converting overnight to a vegan lifestyle.
With now having more then 55 Salvadoran dishes veganized, she aims to create a Salvadoran vegan cookbook, a first of its kind, as well as offer cooking classes and creating video food content. She aims to uplift her communities through food, celebrating the history by bringing traditional dishes to the forefront while bringing the awareness of her Afrodescendant roots and how it's always been very present in her culture especially through food. Bringing veganism, her culture and her roots together.