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  • Ceviche: Peruvian Kitchen
  • Written by Martin Morales
  • Format: Hardcover | ISBN: 9781607746416
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  • Ceviche: Peruvian Kitchen
  • Written by Martin Morales
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Ceviche: Peruvian Kitchen

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Authentic Recipes for Lomo Saltado, Anticuchos, Tiraditos, Alfajores, and Pisco Cocktails

Written by Martin MoralesAuthor Alerts:  Random House will alert you to new works by Martin Morales

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List Price: $15.99

eBook

On Sale: May 27, 2014
Pages: 256 | ISBN: 978-1-60774-642-3
Published by : Ten Speed Press Potter/TenSpeed/Harmony
Ceviche: Peruvian Kitchen Cover

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ABOUT THE BOOK ABOUT THE BOOK
ABOUT THE AUTHOR ABOUT THE AUTHOR
PRAISE PRAISE
Synopsis|Excerpt|Table of Contents

Synopsis

The first major Peruvian cookbook published for a US audience, featuring 100 recipes from the owner of London's critically acclaimed restaurant Ceviche.

Flavor-driven and captivating, Peruvian dishes are unique and familiar at the same time. This cuisine combines native ingredients that are becoming increasingly popular in their own right (such as quinoa and amaranth) with Spanish, Italian, Chinese, and Japanese techniques and ingredients to create fresh, multicultural gourmet dishes that appeal to America's ravenous taste for ethnic food. From sizzling barbecued beef anticucho skewers, superfood salads featuring quinoa and physalis, and piquant ceviche to airy giant choclo corn cakes and lucuma ice dessert, The Peruvian Kitchen will be the first authoritative cookbook to bring the delicious dishes from Peru's lush jungles, Andean peaks, and seaside villages to US kitchens.

Excerpt

Tiradito de Caballa 
Mackerel Tiradito with Gooseberry Tiger’s Milk This tiradito combines Peruvian techniques with the best of British ingredients. It’s a wonderful recipe to try in the early summer when both gooseberries and mackerel are at their best. Gooseberries, small fruits closely related to the currant, are relatively rare in the United States. They like cool weather and are grown commercially along the coast of northern California and of Oregon and in the Northeast for a spring harvest. 

Serves 4
4 mackerel fillets, skinned, and trimmed
1 tsp sea salt
Juice of 2 limes
1 small red onion, very thinly sliced
1 tbsp crumbled pecans
1 dried panca chile, seeded and ground
or finely chopped (see Note)
2 tsp capers
For the gooseberry tiger’s milk
Juice of 2 limes
31/2 oz / 100 g gooseberries
Juice of 1/2 orange
1 tbsp amarillo chile paste
A pinch of fine sea salt

Cut the mackerel fillets in half lengthwise and put them in a bowl with the salt and the lime juice. Leave to “cook” for about 5 minutes.

Put all the tiger’s milk ingredients in a food processor or blender and blitz until smooth. Strain the liquid through a sieve to remove any gooseberry seeds.

Remove the mackerel from the salt and lime juice mixture, reserving the marinade. Cut the mackerel on the diagonal across the grain, ending up with very thin, wide slices. Divide among 4 serving plates.

Drizzle the tiger’s milk over the fish and then top with the onion, pecans, panca chile, and capers. Season with salt before serving.

Note
Panca chiles can be ground very easily in a mortar with a pestle or in a spice or coffee bean grinder. Remember to discard the seeds first. 

Table of Contents

INTRODUCTION

1. CEVICHES
2. STREET FOOD
3. FISH
4. MEAT
5. VEGETARIAN
6. SALADS
7. DESSERTS
8. DRINKS
9. THE PERUVIAN LARDER

SUPPLIERS
INDEX
ACKNOWLEDGEMENTS
Martin Morales

About Martin Morales

Martin Morales - Ceviche: Peruvian Kitchen
A cook since the age of 11, MARTIN MORALES was a founding member of Apple iTunes and Disney's youngest-ever board member (he launched Miley Cyrus and the Jonas Brothers as head of Disney Music). He opened Ceviche restaurant in Soho in February 2012 to wide acclaim: Time Out made it their Restaurant of the Week upon opening and named Morales's Don Ceviche recipe the top dish in London for 2012. Visit cevicheuk.com.
Praise

Praise

WINNER, FOOD BOOK OF THE YEAR -The Sunday Times, UK

"Peruvians, as Paddington Bear fans will recall, like to keep their food under their hats. In Ceviche, Morales lifts the lid on his native cuisine, which is considered by Escoffier as among the best in the world. His book is a delight. Between stunning tiled covers, Morales sets off the eponymous delicacies of marinated raw fish with more comforting dishes, plus the frisky, pisco-based cocktails he serves at his restaurant in Soho. Not that these are tricky, chef-level recipes: it is mainly simple, homely stuff."
-The Sunday Times, UK

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