Ceviche

£30.00
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ISBN
9780297868613
 
Making ceviche is serious in Lima, and restaurateur Martin Morales has travelled the length of Peru to find the best recipes. From sizzling barbecued anticuchos, superfood quinoa salads, giant corn choclos, juicy saltados and lucuma ice, 'Ceviche' brings the unique and delicious dishes from Peru to the home kitchen.
Making ceviche is a serious business in Lima - and restaurateur Martin Morales, whose top Soho restaurant opened to wide acclaim in 2012, has travelled the length of Peru to find the best recipes, and the length of Britain to find the freshest fish.

From sizzling barbecued anticuchos, superfood quinoa salads, giant corn choclos, juicy saltados and lucuma ice - 'Ceviche' brings the unique and delicious dishes from Peru to the home kitchen. The freshest raw fish, just enough Peruvian lime, a chilli-kick and a pinch of ground sea salt. That's just what's in it. How you make it, the methods and timings, are ingredients in their own right.

Here for the first time, Martin shows you how to make the best ceviche this side of Lima; laid back, fuss-free and delicious Peruvian food, with just a little bit of chicha - Lima's cheeky, playful side.
More Information
Weight 1.072000
Author Morales, Martin
Availability IP
Department Food and Drink
Format Hardback
ISBN 9780297868613
Pages 256
Published 04/07/2013
Publisher Weidenfeld & Nicolson
Section Food and Drink
Size Unfolded 19.5 x 25.5
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