Ceviche: Peruvian Kitchen: Authentic Recipes for Lomo Saltado, Anticuchos, Tiraditos, Alfajores, and Pisco Cocktails

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Overview

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 ...

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Ceviche: Peruvian Kitchen: Authentic Recipes for Lomo Saltado, Anticuchos, Tiraditos, Alfajores, and Pisco Cocktails

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Overview

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.

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Editorial Reviews

From the Publisher
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
Library Journal
04/15/2014
First published in the UK, chef Morales's debut features arrestingly beautiful, tempting Peruvian cuisine, much of it from his acclaimed London restaurant Ceviche. The front matter flirts with history and autobiography, but most of the volume is devoted to ceviches, street foods, mains, sides, desserts, and drinks. Though preparations for dishes like Alianza Lima (mixed seafood and fish ceviche) and Costillas con Sauco (pork ribs with elderberry sauce) aren't overly complicated, they require some finesse with a knife and a willingness to preprepare components. VERDICT Some readers won't enjoy having to source its ultra-specific ingredients, but this work is worthy of most South American and restaurant cooking collections.
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Product Details

  • ISBN-13: 9781607746416
  • Publisher: Potter/Ten Speed/Harmony
  • Publication date: 5/27/2014
  • Pages: 256
  • Sales rank: 141,253
  • Product dimensions: 7.70 (w) x 9.80 (h) x 1.20 (d)

Meet the Author

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.
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Read an 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. 

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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

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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Posted June 28, 2014

    Title: Ceviche Puruvian Kitchen Authentic Recipes for Lomo Salt

    Title: Ceviche Puruvian Kitchen Authentic Recipes for Lomo Saltado, Anticuchos, Tiraditos, Alfajores, and Pisco Cocktails
    Author: Martin Morales
    Publisher: Ten Speed Press
    Published: 5/27/2014
    ISBN: 9781607746416
    ASIN E-Book: B00H12A0XC
    Pages: 256
    Genre: Food & Wine
    Tags: International Cooking, Cookbook
    Overall Rating: Great
    Reviewed For: NetGalley
    Reviewer: DelAnne

    Ceviche (Spanish pronunciation: [se¿βit¿e]; also spelled cebiche, or seviche) is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. Additional seasonings, such as chopped onions, salt, and coriander, may also be added. Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, avocado or plantain. As the dish is not cooked with heat, it must be prepared fresh to minimize the risk of food poisoning.

    The origin of ceviche is disputed. Possible origin sites for the dish include the western coast of north-central South America, or in Central America. The invention of the dish is also attributed to other coastal societies, such as the Polynesian islands of the south Pacific. The Spanish, who brought from Europe citrus fruits, such as lime, could have also originated the dish with roots in Moorish cuisine. However, the most likely origin lies in the area of present-day Peru.

    The background of Martin Morales, both familial and professionally are very interesting. As is the background of how his restaurant's cuisine are taking the local area by storm. I personally am deathly allergic to any an ingredient. I must rely on the other eaters at my table to tell me how it taste. I do not prepare seafood often, but rather my family will order it when we eat out. I decided to surprise them one night and prepare a seafood dinner at home. Donning two layers of gloves I take out the sea bass and scallops and began preparing the Sudado de Corvino & Conchitas. I then prepared my arugala and shrimp salad with a citrus dressing. I got the chance to prepare the Lomo Saltada for myself and indulged until I was stuffed. My tummy was definitely doing the happy dance!


    My family's praises rang out that night. Thanks toCeviche Puruvian Kitchen Authentic Recipes for Lomo Saltado, Anticuchos, Tiraditos, Alfajores, and Pisco Cocktails, I was able to take the bows.

    Was this review helpful? Yes  No   Report this review
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