Laura Tibaquira and Camila Unzueta

Lima, Peru

Universal Kitchen: Group 2

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Coffee cured Dorada

Topic: Farm to table with Coffee

The story behind the dish: 

Coffee is one of the most consumed food and beverage items in the world. We will attempt to showcase the different elements of coffee, highlighting those who get wasted in the process as well. The idea is to express the whole identity of coffee through our cooking!

Additional Info: We will be making a few elements with coffee. We are aware that not all the ingredients will be available for everyone. The idea is to make a part of the dishes as a class, and the rest will be more of a representation of our work and the coffee plant. 

What you’ll need!
1 x 500g white fish filet (pat dried), I will use Dorada

100g coarse Salt

100g sugar

40g coffee grounds

Zest of 1 lime

Black pepper

Additionally we will use the coffee tree leaves during the curing step.

You can use any herbs you have available

Mix all the ingredients and put them under and over the pat dried filet.

Allow to cure for 24h-48h. Turning it every 12h.

If you have the availability to use a smoker:

Lightly smoke the fish. For this step we will use the coffee shells that get wasted during the coffee roast.

For the sauce:

Infuse coffee shells and water for 4 minutes, strain.

Add the honey and reduce in a low simmer until the sauce has a syrup-like consistency.

Alternatively, you can also use ground coffee.

Serve with creme fraiche and whole grain toasts

About Camila and Laura
Camila and Laura; we have just opened a cafe in the heart of Lima-Peru, this new space is called Amarena Café. We have always dreamed of having a space where people would just feel happy. Through the process we fell in love with coffee, and we are learning each day about this amazing plant. Laura has been part of the SGM movement for a few months now, and Camila has always been passionate about learning and supporting all the people involved in the food chain.