#Tiger leech full#
#Tiger leech plus#

Doesn't sound like they're endangered ( ), but they're rarely recorded (. Had a quick look for info on their threat status but couldn't find much. I see Rod Morris has a photo of one from here in Gordonton (. That was 15 years ago, and I really couldn't be sure they're still there. The other spot was near the edge of the Opuatia Swamp, in a small fenced farm pond (see. You could see them swimming like little fish through the peat-stained but otherwise clear water - they're surprisingly good swimmers.

But swimming in it, or exploring the wetland at its head, left you prone to leech attack. It's a cool lake, with freshwater sponges and a fringing peat bed with sundews ( Drosera binata), and the type locality for a rare copepod, Boeckella tanea. Looking at the Google Map image it looks pretty much unchanged and I imagine they're still there. 6&t=h&z=18) that I used to visit fairly regularly in university days back in the late 1970s and early 1980s. The first was in a small dune lake amid pines just west of the Waipoua Forest (see. However, while I might personally retain a preference to eating toasted masa with my ceviche, everyone should experience Peruvian style, sometime.Don't know much about them, but have come across them at two places.

#Tiger leech full#

The most notable difference in the fish itself may have to do with the leche de tigre marinade lingering at the bottom of the bowl, which is flavored with the Andes’ milder, yellow aji chili peppers, rather than jalapeños and the like.Ĭoya’s got a full menu featuring Peruvian favorites such as baked empañadas ($11) and the tender steak dish, lomo saltado ($28), though seafood seems to be a primary focus.

These garnishes bring obvious differences in flavor and texture, compared to Mexican ceviche: starchy sweetness, nuggety chew, and a markedly different crunch, respectively.

#Tiger leech plus#

There are also kernels of the Andean white corn choclo, which is quite similar to hominy, plus a serving of Peruvian corn nuts made with it, called cancha. Expect the traditional Peruvian presentation, beginning with slices of roasted sweet potato. Or, as I did, opt for the ceviche classico ($17), served with the catch of the day (I believe mine was rockfish).Įither way, you may. Traditional Peruvian empañada filled with ground beef, olives, and hard boiled eggĪt Coya, you may order a ceviche mixto ($21), featuring fish as well as shellfish such as shrimp, scallops, mussels, and calamari. He’s also working to revive the Café Secret brand as a Miramar ghost kitchen, ceviche included. Fans of chef Bratzo may find him catering, and serving food on weekends at the Domaine Artefact Vineyard & Winery in Escondido’s San Pasqual Valley.

Founding co-owner and chef Bratzo Basagoitia has not been involved in the restaurant since a messy and complicated split in 2018, though some of his recipes and preparations appear to be. If all but the name sounds familiar, you may have visited the restaurant’s predecessor, Café Secret, which started serving Peruvian food at this location back in 2009. It’s a pleasant environment, but may involve bewildered, swimsuit-clad passersby who clearly hadn’t expected they would pass through an outdoor dining room. That meant eating outdoors, as Coya is little more than a kitchen with a small, covered patio and a sidewalk parklet, covered with a tangle of trees and vines, and flowers in bloom during my visit. To find an example of the stuff, I went to the Del Mar restaurant, Coya Peruvian Secret. Aside from the kitchen, an outdoor restaurant in Del Mar