Ceviche: Peruvian Kitchen by Martin Morales-Don Ceviche Recipe

CEVICHE: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 TIGER’S MILK This is our classic tiger’s 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 TIGER’S MILK This tiger’s 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 TIGER’S MILK This tiger’s 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 TIGER’S MILK This is our classic tiger’s 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 TIGER’S MILK This tiger’s 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 TIGER’S MILK This tiger’s 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 it’s 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 fish’s pores. Leave this for 2 minutes and then pour over the tiger’s 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 Tiger’s 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 it’s 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 fish’s pores. Leave this for 2 minutes and then pour over the tiger’s 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 Tiger’s 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 20°F to 40°F / 10°C to 20°C. 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 14–15, 60–61, 223 © Santiago Barco Luna Pages 36–37, 84–85 © Leslie Searles Pages 39, 63, 67, 87, 112–113, 138–139, 152–153, 162–163, 165, 244, inside back cover © Maria Fe Romero Pages 54–55, 101, 115, 122–123, 132–133, 180–181, inside front cover © Solange Adum Library of Congress Cataloging-in-Publication Data is on file 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