Dive into Peruvian Cooking with Ceviche by Martin Morales

    Dive into Peruvian Cooking with Ceviche by Martin Morales
    Paul Winch-Furness

    In his new cookbook Ceviche: Peruvian Cooking, Chef Martin Morales shines a light on the proliferation and significance of his native country’s food, noting that the famous French chef Escoffier described it as “one of the best cuisines in the world.”

    We couldn’t agree more, which is why Latina Magazine highlighted Peruvian cuisine and Chef Morales in its June/July issue. 'It’s time the world know about the incredible recipes, ingredients, and history of Peruvian cooking,' we thought.

    While the in-the-know food crowd put Peru on its radar several years back thanks to chefs like Gaston Acurio, Ricardo Zarate and Morales himself, the bounty, variety, and heart of Peruvian cooking remains a mystery to many.

    According to Morales, “Over five hundred years of fusion has taken place for the cuisine to become what it is today. Starting with indigenous flavors and ingredients and then blending with those brought over by migrants from Spain, Italy, Africa, China, and Japan, Peruvian food has evolved into one of the most fascinating, diverse, rich, and healthful cuisines in the world.”

    Regional seafood dishes are among its most notable culinary contributions. Ceviche is the oft-cited favorite, but beyond it are a host of lesser-known stews, soups, grills, anticuchos and more, all of which take inspiration from native ingredients and preparations.

    Conchas Borrachas (Drunken Scallops) is reminiscent of scallop sashimi. The version created by Chef Morales and featured in Latina is light, delicate, and lovely to look at. Chupe de Camarones (Shrimp Chowder), a comforting dish similar to classic chowder, packs a heat-forward punch that awakens the taste buds. Escabeche de Pescado (Hot Marinated Fish) can be eaten cold or hot and served as a solo starter or a hearty main course paired with hard-boiled eggs, Peruvian botija olives, crisp green lettuce, sweet potatoes, and choclo on the cob.

    Next, recipes from Ceviche...

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