Peruvian Ceviche with Jorge & Chris

Housemates who cook together, stay together! We're slicin' up Seabass & ice cream this morning with these BK babes

Name: Jorge Balarezo
Dish: Peruvian-style ceviche
Hometown: Lima, Perú
Current location: Brooklyn
Day job: Art Director at Wednesday Agency
Daily uniform: Acne jeans, white T-shirts and Chucks or my Nike IDs
I have a few: Cool snapbacks
In the kitchen, I swear by: Jorge FM via Shvpe
The taste I couldn’t live without: Hot peppers
Hidden talents: I can play the drums, for real.
If my kitchen could talk, it would say: Can we hang out more?
Latest splurge: A sick Surface to Air leather jacket
Last place I traveled: London! I love it there!
Most romantic thing I’ve done for a girl: I took this girl on a trip to Costa Rica once. Now she likes girls (we’re cool though).
In life, what is most important to me is: Doing what I love to do
I get nervous when: I have to make plans
My top 5 meals: This is tough and probably changes every month but…
1. Ceviche in Barranco, Lima
2. Green Enchilada at Mesa Coyoacan, in Williamsburg
3. Lasagna at Bread, Nolita
4. Crispy fish tacos at Tacombi, Soho
5. The burger at the Mercer Kitchen, Soho
My motto: “Fuck it” (appropriated from The Dude in The Big Lebowski)

Name: Christopher Sweet-Tooth Cushingham Jr.
Dish: Dulce de Leche Snickerdoodle Ice Cream Sandwiches
Hometown: Brea, California
Current location: Williamsburg, Brooklyn
Day job: Interior designer/furniture designer at Cush Design Studio
Daily uniform: Old stained things and work boots when I’m building things at the woodshop and nicer cleaner things for client meetings and showroom visits. Otherwise, I’m working at home wearing at most, a tee shirt, boxer briefs, and fuzzy slippers.
I have a few: Cookies but not for long
In the kitchen, I swear by: Good butter and big knives
The taste I couldn’t live without: Women
Hidden talents: Skeeball, home improvements, and napping on command.
If my kitchen could talk, it would say: What have you done with my knives?
Latest splurge: A trip to Nashville to visit my brother, Andrew, to meet my brand-spanking new nephew Andrew Jr.! Followed by a trip to Seattle and Victoria for wedding and vacation adventures.
Most romantic thing I’ve done for a girl: I met my ex-girlfriend right before she moved to Vienna so for Christmas I drew her a picture of the view from my bedroom window in Brooklyn and had it framed so that we could continue to share the view, no matter where she was.
Last place I traveled: Colombia, to do some traveling with my girlfriend at the time who couldn’t come back to the US because of visa issues.
I get nervous when: I have to decide between two equally tempting desserts.
My top 5 meals:
1. Burger of the Gods at the old Lunch Box Laboratory in Seattle, WA
2. Date Cake, Café Moto, Brooklyn
3. Mac ‘n’ cheese with ham and scallions and apple strudel
4. Shin Ramyun with an egg.
5. $1 Fish Tacos from 5–7pm. Every. Single. Day. At Sindicato, Brooklyn
My motto: Two desserts, just in case.

Peruvian-style Ceviche by Jorge

1 pound fluke, flounder, or sole, cut into long strips or cubes
2/3 cup fresh lime juice
2 garlic cloves, smashed
1 tablespoon (packed) chopped fresh cilantro leaves
1/2 ají peruano or habanero chile, seeded, halved lengthwise
1/2 small red onion, chopped
Kosher salt

Wash the sliced red onion and then leave to soak in iced water for 10 minutes. Drain thoroughly, spread out on kitchen paper or a tea towel to remove any excess water and then place in the fridge until needed.

Cut the fish into uniform strips of around 3 x 2 cm. Place in a large bowl, add salt and garlic and mix together gently with a metal spoon. The salt will help open the fish’s pores. Leave this for 2 minutes then pour over the lime juice and combine gently with the spoon. Leave the fish to ‘cook’ in this marinade for half an hour.

Add the onions and peppers and cilantro to the fish. Mix together gently with the spoon tasting to ensure the balance of salt, sour and peppers is just right. Once you are happy with this, divide between 4 serving bowls and serve immediately with either large kernel corn or corn chips.

Dulce de Leche Snickerdoodle Ice Cream Sandwiches by Chris

1 cup butter (softened to room temperature)
1 ½ cups sugar
2 eggs
2 ¾ cups flour
2 tsp cream of tartar
1 tsp baking soda
¼ tsp salt
2 ½ tbsp sugar
2 ½ tsp cinnamon
2 pints Häagen-Dazs Dulce De Leche Ice Cream

Heat oven to 400°F degrees. Mix the first set of ingredients (wet ingredients) thoroughly, starting with the butter and sugar, then adding the eggs. In another bowl, mix second set (dry ingredients) thoroughly. Stir dry ingredients into wet ingredients. Shape into 2” balls. Mix sugar and cinnamon in little bowl. Roll balls in this mixture. Place 4 inches apart on ungreased baking sheet. Bake 9-10 minutes. Place cookies on cooling rack until cool (these cookies puff up first and then flatten out). Remove ice cream from freezer and cut the entire pint carton into slices with a sharp and preferably serrated knife (easier to do if ice cream is not melty). Remove pint carton rings from the ice cream slices and sandwich between two snickerdoodles.

Photography by Diane Russo