Ceviche: Peruvian Kitchen: Authentic Recipes for Lomo Saltado, Anticuchos, Tiraditos, Alfajores, and Pisco Cocktails Hardcover – May 27, 2014

I am so very glad that I did not miss this cookbook! I have been having so much fun cooking from it; learned so much from its tips, notes and background information; enjoyed so many of the dishes, and blossomed creatively with my own dishes. I can't seem to get enough of it.This cookbook, does not stick to its title dish "Ceviche". While it does contain quite a few wonderful ceviche recipes (I am a major ceviche fan), it also contains other Peruvian favorite foods: Street foods; fish and seafood dishes; beef, pork and chicken; vegetable dishes, grains and salads, even drinks and deserts. In the final chapter "The Peruvian Larder" important ingredients and described and explained. There are also recipes of basic Peruvian sauces, jams and oils to which many of the other recipes refer. (The recipes in this final chapter alone are worth the price of this book; seriously.)The recipes in here are mostly from Martin Morales' restaurant in Soho, London, (not New York). While they represent Peruvian food, the dishes are current to the times. You will find some dishes "that Mama (or Grandma, or Aunt) used to cook", but the dynamism, the creativity, is totally "now". And, for the most part, ingredients are found world-wide. It's the way they are combined that bring them the Peruvian flair.This book was first published in 2013 in the UK. The difference between this edition and the one published in 2013 is that the recipe ingredients are not only listed in grams, they include ounce and cup measurements, too. Obviously, the editors at Ten Speed Press realized that this was such a terrific Peruvian-themed cookbook that it was worth repeating, so shortly after the first edition, for the American market. I totally agree!The book begins with ceviche recipes. Morales uses sea bass, mackerel and salmon in his fish ceviche. When I go out fishing, I make ceviche my main event, so I know from experience that almost any fresh lake or river fish will work with the recipes in this book, too: Think walleye, bass, northern pike. And, since you do not need a heat source for ceviche, these recipes lend themselves well to fishing, camping, hiking or portaging vacations out in the wilds.While a combination of any extremely fresh white fish, limes, onions and seasonings will give you a basic ceviche (one of the most wonderful, eye-opening taste sensations you'll ever experience--especially out in the wilderness with your own freshly-caught fish), the recipes in this book are here to expand your horizons and provide you with a platform for indulging in your own creativity in your home kitchen. With this book, you will learn that--while the ingredients for ceviche are simple, pure and few--the combinations, amounts and timing are where the finessing and the talent and the skillfulness reside.The recipe layout throughout the book is very easy to follow: One recipe per page; ingredient listing in bold, black, san-serif on one side; directions in black, serif type style on the other side; chef's notes highlighted, and interesting info and historical facts framed below the recipe. Beautiful full-color, full-page photos of completed dishes appear across from almost each recipe. There are also plenty of pictures of glistening fresh fish, fresh veggies, and street vendors in action.You will find recipe titles listed in English and in Spanish. Substitutions for hard-to-find ingredients are given in the last chapter. There is even a list of sources. There is a list of suppliers and a fine 6-page index. There is even a web site to visit: To talk, discuss, ask questions.YOU CAN STOP READING HERE, if you are short on time. From the above paragraphs, you can obviously tell that I think this is a great book. Keep reading for more detailed info:In the chapter of street food recipes, you will find grilled skewers, sandwiches, cheese tamales and deep fried hand-food. The recipes make use of cassava, plantain, beef heart, chicken livers, octopus, pork shoulder or belly, and more.In the Fish Chapter, you will find more than fish: There is a wonderful shrimp and corn chowder. (Just one look at the photo and a glance through the ingredient list will have you changing plans for dinner and running to the store for ingredients.) There is a sea bass and scallop stew, baked parmesan scallops, shrimp and squid with Peruvian rice, and a hot escabeche. There is cooked octopus in a sauce made with purple Peruvian botija olives (I've purchased those olives from the olive bar at one of our local big grocery stores. I love them! And in a sauce, the whole presentation is stunning.)Oh! The Meat Chapter: It starts with a beef fillet stir-fry with pisco (the Peruvian distilled spirit of choice (sub with vodka)). There is lamb or goat chunks (Love goat! If you can find it, give it a try.) braised in beer; roasted pork ribs with a sauce of elderberry jelly, red wine and chopped bacon; several chicken dishes (including a very tasty baked chicken with Coke, soy sauce, five-spice powder and cumin); a brined, stuffed, roasted and basted 9 lb. turkey. There is even a braised rabbit, (or the Peruvian favorite guinea pig) with new potatoes.In the spectacular Vegetarian Chapter, Peru's many vegetable and grain crops are brought to the forefront. (In Peru, there are 2,500 varieties of potato, including 150 sweet potatoes, and 650 fruits, and all kinds of grains, corn and tomatoes.) Some of the recipes are side dishes, others make a meal. There is a magnificent mac n' cheese flavored with a hot pepper sauce; a mushroom, onion and quinoa "risotto"; new potatoes baked in a covered casserole with herbs and salt (no fat or oil); pureed butter beans and onion, chile pepper, garlic and smoked paprika; orange- and cinnamon-glazed sliced, sweet potatoes; and the "BEST" baked corn cakes you'll ever put in your mouth (especially when served with a ragu).Mouth watering yet? No? Keep reading then!The Salads Chapter contain recipes very much different from your usual "green salads": You will find chopped tomatoes with butter beans, corn, onion, chile pepper, queso fresco and bacon; figs in a sweet, syrupy pisco sauce with queso fresco, chile pepper, basil and shaved parmesan; a quinoa salad with grilled asparagus, orange, queso fresco, lime juice and Uchucuta (hot pepper sauce); a simple cucumber salad with simple syrup, vinegar and a chile; a blanched cauliflower and tomato combo with soy sauce, lime juice, garlic, Parmesan cheese, vinegar and olive oil, and finally a mango ceviche.There are desserts in this cook book, too: Pudding with caramel and white port; rice pudding with pecans and coconut; pumpkin and sweet potato doughnuts; elderberry cheesecake; Seville orange flan, and four ice creams.There is also a Drinks Chapter with 20 favorite cocktails from the restaurant.In the final chapter, you will find recipes for Rocoto pepper jam, Uchucuta sauce (hot sauce with cheese, milk, and water crackers), olive sauce, queso fresco, cilantro oil, elderberry jelly, salsas, stocks and more.Thinking that you came to this product page with an interest in ceviche, here is a bit more about those recipes: The ceviche of Peru--and what is represented in this book--uses a quick, fresh approach. In many other Latin American countries ceviche is "cooked" for lengthy times. That type of recipe is not included in this book. These recipes--except for prep work--will "cook" in only minutes. The cooking technique is most often a bath of citrus juice, but there are some other recipes that call for grilling.The author often uses fresh sea bass fillets, salmon, mackerel, scallops, shrimp and clams and most of the ceviche recipes contain "Tiger's Milk" or "Panther's Milk", which is a combination of tart citrus juice, (several recipes for the milks are included in the last chapter). Veggies include sweet potatoes, corn, radish, mushrooms, olives and capers. Morales uses a variety of "other dimension" flavor ingredients: Fresh herbs, oranges and green mangos, quinoa and rice noodles.There are eleven ceviche recipes in this book: Ten in the fish/seafood chapter and one (mango) in the desert chapter.*I received a temporary download of this cookbook from the publishers in order to write this review. But I must say, that I am DEFINITELY putting this book on the next Amazon order I make. Not only that, I am going in search of Rocoto (pepper) seeds to plant next spring. (I'm a bit disappointed that it's too late to plant them this year...)

Loved it!

Fantastic cookbook. I've been to Peru many times and adore Peruvian cuisine. My litmus test for a Peruvian cookbook is the recipe for lomo saltado. If you're not familiar with lomo saltado...then yeah, you definitely need a Peruvian cookbook...like I was saying, if you're not familiar, lomo is a stir fry dish of beef, onions and tomatoes served with fries and rice (as I always tell people, it's not a real Peruvian meal unless there's at least two starches on the plate). Lomo is iconic because it represents the melting pot of Peruvian cuisine, the influence of immigrants such as the Chinese and the adoption of techniques (stir fry) and ingredients (soy sauce) alongside traditional Peruvian ingredients (like aji amarillo and yellow potatoes). You will see this dish at every chifa restaurant in Peru. You will see this dish at the crappiest little roadside shack and in the finest of restaurants. Lomo is lomo. You gotta get this dish right. And if you get this dish right, you probably got everything else right.Ceviche: Peruvian Kitchen has the best lomo saltado recipe bar none. It's perfect. And that's really all you need to know.If you'd like to check out a more high-brow, less practical cookbook, of course pick up  The Art of Peruvian Cuisine, Vol. I

My family lived in Peru for many, many years and fell in love with the country, the people, and the food. Peruvian food .......start a conversation with anyone who has spent time there, and the talk will turn to the wonderful food. One of the most iconic dishes is ceviche so i was delighted to see it offered in several local eateries. I am always disappointed with the results.My son found this book originally and left me to spend a nostalgic afternoon reading and dreaming of papas a la huancaina, lomo saltado, and, of course, a proper ceviche. We prepared several of the dishes while I was visiting and they were excellent. So I just had to buy the book for my sister (and for myself, too). I can't wait to see what happens next!

After going to their restaurant in Soho with my daughter and being introduced to their fabulous, fresh Peruvian dishes, I had to get the book! It did not disappoint! Some of the recipes take a little time to prepare but absolutely worth the effort!! I have made many of the recipes at home, for friends and dinner parties including Mixed Seafood & Fish Ceviche, Octopus & Huachana Sausage Skewers (substituted Chorizo), Peruvian Beef Stir Fry, Heritage Potatoes with Uchucuta Sauce, Octopus in Olive Sauce, Mackerel Tiradito, Salmon Tiradito and their signature dish Don Ceviche. Every one turned out perfectly - testament to their great recipes and combination of wonderful ingredients.

It took me a couple of days to figure out some main ingrediants , book not very clear on some stuff. "Pisco" is one of them you have to dig around to figure it out as they use it over and over but tell you little about it. Some stuff is nice to know... was not quite sure where they were going with others, a lot of sweets. Not all terms are defined, a non-peruvian might have a little harder time with this book.I collect cook books from around the world and rate this as "ok" but not spectacular. Art work is "Kamp" which might work for some but not serious collectors, pictures good to great for displays.

Great new recipes! I was drawn to this book because of the great cover concept (I'm a sucker for good design), but I now love it because of the great recipes. All very light and fresh-tasting, just labor-intensive enough for those who love to spend time cooking.

This book contains both popular and innovative Peruvian recipes. They are well laid out, simple, healthy, delicious, and all-around fun to cook. Peruvian cooking isn't supposed to be intimidating or overly complex and neither is this book. The book is artful and works as well on the coffee table as it does in the kitchen. You will enjoy it.

cool

Some good recipes. Great tigers milk recipe

Book arrived in good time for Christmas and was everything we had hoped for.