I N T R O D U C T I O N . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

1 . C E V I C H E S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 6 2 . S T R E E T F O O D . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 8 3. F I S H . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 2 4 . M E AT. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 6 5. V E G E T A 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. T H E P E R U V I A N L A R D E R . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 2 0

S U P P L I E R S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 4 6I N D E X . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 4 8A C K N O W L E D G M E N T S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 5 4

CONTENTS

230 THE PERUVIAN LARDER

A M A R I L L O C H I L E T I G E R S M I L KThis 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.

N I K K E I T I G E R S M I L KThis 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.

R O C O T O T I G E R S M I L KThis 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.

230 THE PERUVIAN LARDER

A M A R I L L O C H I L E T I G E R S M I L KThis 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.

N I K K E I T I G E R S M I L KThis 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.

R O C O T O T I G E R S M I L KThis 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.

CEVICHES 19

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.

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.

SERVES 4

1 large red onion, very thinly sliced11/3 lb / 600 g sea bass fillet (or other

white fish), skinned and trimmed1 portion Amarillo Chile Tigers Milk

(page 230)A few cilantro sprigs, leaves finely chopped 1 limo chile, seeded and finely chopped1 sweet potato, cooked and cut into

small cubes (see page 221)Fine sea salt

DON CEVICHESEA 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.

CEVICHES 19

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.

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.

SERVES 4

1 large red onion, very thinly sliced11/3 lb / 600 g sea bass fillet (or other

white fish), skinned and trimmed1 portion Amarillo Chile Tigers Milk

(page 230)A few cilantro sprigs, leaves finely chopped 1 limo chile, seeded and finely chopped1 sweet potato, cooked and cut into

small cubes (see page 221)Fine sea salt

DON CEVICHESEA 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.

CEVICHE: PERUVIAN KITCHEN

Notes on the recipes

Spoon measures are level and 1 tablespoon = 15 ml, 1 teaspoon = 5 ml.

Preheatovensbeforeuseandcookonthecenterrackunlessspecifiedotherwise. If using a convection oven, reduce the heat by 20F to 40F / 10C to 20C.

Largefree-rangeeggshavebeenusedunlessotherwisestated.

Allherbsarefreshunlessotherwisestated.

Thisbookcontainsrecipesmadewithraweggs.Thosewithknownallergicreactionstoeggsandeggderivatives,pregnantorbreast-feedingwomen,veryyoungchildren,theelderly,andanyonewithacompromisedimmunesystemshouldavoidrecipescontainingrawegg.

Copyright 2013 by Martin MoralesPhotographs copyright 2013 by Paul Winch-Furness

All rights reserved. PublishedintheUnitedStatesbyTenSpeedPress,animprintoftheCrownPublishingGroup, adivisionofRandomHouseLLC,aPenguinRandomHouseCompany,NewYork.www.crownpublishing.comwww.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, TheOrionPublishingGroup,Ltd.,in2013

PhotographsbyPaulWinch-Furnesswiththeexceptionofthefollowingphotographsreprintedwithpermission: 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 RomeroPages 5455, 101, 115, 122123, 132133, 180181, inside front cover Solange Adum

LibraryofCongressCataloging-in-PublicationDataisonfilewiththepublisher

HardcoverISBN:978-1-60774-641-6eBookISBN: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

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