Formats and editions:
- English edition.
- Spanish edition.
Making ceviche is a serious business in Lima – and restaurateur Martin Morales, whose top Soho restaurant opened to wide acclaim in 2012, has travelled the length of Peru to find the best recipes, and the length of Britain to find the freshest fish. From sizzling barbecued anticuchos, super salads, giant corn choclos, juicy saltados and lucuma ice – Ceviche brings the unique and delicious dishes from Peru to the home kitchen.
The freshest raw fish, just enough Peruvian lime, a chilli-kick and a pinch of ground sea salt. That's just what's in it. How you make it, the methods and timings, are ingredients in their own right. Here for the first time, Martin shows you how to make the best ceviche this side of Lima; laid back, fuss-free and delicious Peruvian food, with just a little bit of chica – Lima's cheeky, playful side.
- Comida de puestos ambulantes.
- Pescados y mariscos.
- Comida vegetariana.
- Ingredientes básicos de la cocina peruana.
“In the form of Martin Morales, Peruvian food now has the most charming and dedicated ambassador, if not apostle, that it could hope for”. David Sexton, Evening Standard.
“This place is brilliant. The cooking is super-confident, rare and interesting, the look of the room is great and the bar must be fantastic in the evening. The music is lovely and the staff is incredibly sweet and kind. And it's cheap. I never really want to go anywhere else again”. Giles Coren, The Times.
“This is cuisine with a kick”. Vogue.