CEVI

CHE:PERUVI
ANKI
TCHEN

CONTENTS
INTRODUCTION............................................................6
1. C E V I C H E S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 6
2. STREET FOOD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
3. FISH. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 2
4. M E AT. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 6
5. V E G E TA R I A N . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1 4
6. S A L A D S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 4 0
7. D E S S E R T S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 6 4
8. D R I N K S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 9 8
9. THE PERUVIA N LA RDER. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 220
SUPPLIERS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 246
INDEX................................................................248
ACKNOWLEDGMENTS................................................254

AMARILLO CHILE TIGERS MILK

This is our classic tigers milk. It is probably the most versatile and the one
we use most often at Ceviche.
Put a 1/4-inch / 5-mm piece of fresh ginger (cut in half), 1 small clove
garlic (cut in half), 4 roughly chopped cilantro sprigs, and the juice of
8 limes in a bowl. Stir and then leave to infuse for 5 minutes. Strain the
mixture through a sieve into another bowl. Add 1/2 teaspoon salt and
2 teaspoons amarillo chile paste (page 226) and mix well. This will keep
for 4 hours in the fridge.

NIKKEI TIGERS MILK

This tigers milk works best with any Nikkei-style ceviches or tiraditos.
Put a 1/4-inch / 5-mm piece of fresh ginger (cut in half), 1 small clove
garlic (cut in half), and the juice of 8 limes in a bowl. Stir and then leave
to infuse for 5 minutes. Strain the mixture through a sieve into another
bowl. Add 2 teaspoons mirin, 2 teaspoons freshly squeezed orange juice,
1/2 teaspoon toasted sesame oil, and 1 tablespoon soy sauce and mix
well. This will keep for 4 hours in the fridge.

ROCOTO TIGERS MILK

This tigers milk is much spicier than the rest, thanks to the rocoto, so it works
best with strongly flavored fish and seafood.
Put a 1/4-inch / 5-mm piece of fresh ginger, 1 small clove garlic, 13/4 oz /
50 g white fish fillet trimmings, 4 roughly chopped cilantro sprigs, and
the juice of 8 limes in a bowl. Stir and then leave to infuse for 5 minutes.
Transfer to a food processor or blender and blitz until smooth. Strain
the mixture through a sieve into another bowl. Add 1/2 teaspoon salt
and 2 teaspoons rocoto chile paste (page 226) and mix well. This will
keep for 2 hours in the fridge.

2 3 0 T H E P E RUVIAN LARDE R

AMARILLO CHILE TIGERS MILK

This is our classic tigers milk. It is probably the most versatile and the one
we use most often at Ceviche.
Put a 1/4-inch / 5-mm piece of fresh ginger (cut in half), 1 small clove
garlic (cut in half), 4 roughly chopped cilantro sprigs, and the juice of
8 limes in a bowl. Stir and then leave to infuse for 5 minutes. Strain the
mixture through a sieve into another bowl. Add 1/2 teaspoon salt and
2 teaspoons amarillo chile paste (page 226) and mix well. This will keep
for 4 hours in the fridge.

NIKKEI TIGERS MILK

This tigers milk works best with any Nikkei-style ceviches or tiraditos.
Put a 1/4-inch / 5-mm piece of fresh ginger (cut in half), 1 small clove
garlic (cut in half), and the juice of 8 limes in a bowl. Stir and then leave
to infuse for 5 minutes. Strain the mixture through a sieve into another
bowl. Add 2 teaspoons mirin, 2 teaspoons freshly squeezed orange juice,
1/2 teaspoon toasted sesame oil, and 1 tablespoon soy sauce and mix
well. This will keep for 4 hours in the fridge.

ROCOTO TIGERS MILK

This tigers milk is much spicier than the rest, thanks to the rocoto, so it works
best with strongly flavored fish and seafood.
Put a 1/4-inch / 5-mm piece of fresh ginger, 1 small clove garlic, 13/4 oz /
50 g white fish fillet trimmings, 4 roughly chopped cilantro sprigs, and
the juice of 8 limes in a bowl. Stir and then leave to infuse for 5 minutes.
Transfer to a food processor or blender and blitz until smooth. Strain
the mixture through a sieve into another bowl. Add 1/2 teaspoon salt
and 2 teaspoons rocoto chile paste (page 226) and mix well. This will
keep for 2 hours in the fridge.

2 3 0 T H E P E RUVIAN LARDE R

DON CEVICHE
SEA BASS CEVICHE This is our signature dish, so-called as its really the daddy
of all our ceviches and the most popular dish we serve at Ceviche. We suggest
sea bass for this recipe, but use whatever firm-textured white fish is freshest at
the market.
Rinse the onion and then leave it to soak in iced water for
10 minutes. Drain thoroughly, spread out on a paper towel
or a clean kitchen towel to remove any excess water and
then place in the fridge until needed. This will reduce the
strength of the onion and help to keep the slices crisp.
Cut the fish into uniform strips of around 11/4 by 3/4 inch /
3 by 2 cm. Place in a large bowl, add a good pinch of salt, and
mix together gently with a metal spoon. The salt will help
open the fishs pores. Leave this for 2 minutes and
then pour over the tigers milk and combine gently with
the spoon. Leave the fish to cook in this marinade for
2 minutes.

SERVES 4
1 large red onion, very thinly sliced
11/3 lb / 600 g sea bass fillet (or other
white fish), skinned and trimmed
1 portion Amarillo Chile Tigers Milk
(page 230)
A few cilantro sprigs, leaves finely chopped
1 limo chile, seeded and finely chopped
1 sweet potato, cooked and cut into
small cubes (see page 221)
Fine sea salt

Add the onion, cilantro, chile, and sweet potato to the fish.
Mix together gently with the spoon and taste to check that
the balance of salt, sour, and chile is to your liking. Divide
among serving bowls and serve immediately.

NOTES
Keep your fish refrigerated until just before using.
We recommend using fine sea salt for making any kind
of ceviche, as it is higher quality than other salts and
more beneficial in cold cooking. With any other kind of
cooking with heat, regular table salt is sufficient.

C EV I C H ES 1 9

DON CEVICHE
SEA BASS CEVICHE This is our signature dish, so-called as its really the daddy
of all our ceviches and the most popular dish we serve at Ceviche. We suggest
sea bass for this recipe, but use whatever firm-textured white fish is freshest at
the market.
Rinse the onion and then leave it to soak in iced water for
10 minutes. Drain thoroughly, spread out on a paper towel
or a clean kitchen towel to remove any excess water and
then place in the fridge until needed. This will reduce the
strength of the onion and help to keep the slices crisp.
Cut the fish into uniform strips of around 11/4 by 3/4 inch /
3 by 2 cm. Place in a large bowl, add a good pinch of salt, and
mix together gently with a metal spoon. The salt will help
open the fishs pores. Leave this for 2 minutes and
then pour over the tigers milk and combine gently with
the spoon. Leave the fish to cook in this marinade for
2 minutes.

SERVES 4
1 large red onion, very thinly sliced
11/3 lb / 600 g sea bass fillet (or other
white fish), skinned and trimmed
1 portion Amarillo Chile Tigers Milk
(page 230)
A few cilantro sprigs, leaves finely chopped
1 limo chile, seeded and finely chopped
1 sweet potato, cooked and cut into
small cubes (see page 221)
Fine sea salt

Add the onion, cilantro, chile, and sweet potato to the fish.
Mix together gently with the spoon and taste to check that
the balance of salt, sour, and chile is to your liking. Divide
among serving bowls and serve immediately.

NOTES
Keep your fish refrigerated until just before using.
We recommend using fine sea salt for making any kind
of ceviche, as it is higher quality than other salts and
more beneficial in cold cooking. With any other kind of
cooking with heat, regular table salt is sufficient.

C EV I C H ES 1 9

CEVI
CHE:PERUVI
ANKI
TCHEN

Notes on the recipes

Spoon measures are level and 1 tablespoon = 15 ml, 1 teaspoon = 5 ml.
Preheat ovens before use and cook on the center rack unless specified otherwise.
If using a convection oven, reduce the heat by 20F to 40F / 10C to 20C.
Large free-range eggs have been used unless otherwise stated.
All herbs are fresh unless otherwise stated.
This book contains recipes made with raw eggs. Those with known allergic reactions to eggs and egg
derivatives, pregnant or breast-feeding women, very young children, the elderly, and anyone with a
compromised immune system should avoid recipes containing raw egg.

Copyright 2013 by Martin Morales

Photographs copyright 2013 by Paul Winch-Furness
All rights reserved.
Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group,
a division of Random House LLC, a Penguin Random House Company, New York.
www.crownpublishing.com
www.tenspeed.com
Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House LLC
Originally published in the United Kingdom as Ceviche by Weidenfeld & Nicolson,
The Orion Publishing Group, Ltd., in 2013
Photographs by Paul Winch-Furness with the exception of the following photographs reprinted with permission:
Pages 1415, 6061, 223 Santiago Barco Luna
Pages 3637, 8485 Leslie Searles
Pages 39, 63, 67, 87, 112113, 138139, 152153, 162163, 165, 244, inside back cover Maria Fe Romero
Pages 5455, 101, 115, 122123, 132133, 180181, inside front cover Solange Adum
Library of Congress Cataloging-in-Publication Data is on le with the publisher
Hardcover ISBN: 978-1-60774-641-6
eBook ISBN: 978-1-60774-642-3
Printed in China
Food styling by Annie Nichols
Props styling by Polly Webb-Wilson
UK edition edited by Abi Waters
Design, layout, and art direction by Here Design
10 9 8 7 6 5 4 3 2 1
First United States Edition

VISIT CEVICHE AT WWW.CEVICHEUK.COM