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Ceviche: Culinaria Peruana Tradicional e Contempor
Fundador do conceituado restaurante de mesmo nome, o chef Martin Morales reune cem pratos da culinaria peruana em Ceviche, eleito o Melhor Livro de Receitas de 2013 pelo jornal The Sunday Times (Inglaterra).
Morales compartilha memorias e curiosidades sobre a historia da cultura gastronomica do Peru. Alem disso, apresenta ingredientes andinos, como batata, feijao e quinoa, frutos do mar, frutos e temperos da regiao amazonica, e mostra como combina- los com alimentos da cozinha espanhola e de povos africanos, chineses, japoneses e italianos.
As opcoes de ceviche prato tradicional do pais e que consiste em peixes ou frutos do mar cozidos em uma marinada a base de citricos sao o destaque do volume, que inclui ainda comidas de rua, peixes, carnes, saladas, pratos vegetarianos, sobremesas e bebidas.
Os sabores da culinaria tradicional peruana podem ser apreciados com o Don Ceviche (feito de robalo e o mais pedido do restaurante), os Anticuchos de Corazon (espetinho de carne marinada) e o Sorbete de Aguaymanto (preparado com a fruta tipica fisalis). Algumas receitas revisitam a tradicao, acrescentando um toque contemporaneo e o caso do Picante de Cuy Mentiroso, que leva carne de coelho em vez de porquinho-da-india, o cuy.
Morales compartilha memorias e curiosidades sobre a historia da cultura gastronomica do Peru. Alem disso, apresenta ingredientes andinos, como batata, feijao e quinoa, frutos do mar, frutos e temperos da regiao amazonica, e mostra como combina- los com alimentos da cozinha espanhola e de povos africanos, chineses, japoneses e italianos.
As opcoes de ceviche prato tradicional do pais e que consiste em peixes ou frutos do mar cozidos em uma marinada a base de citricos sao o destaque do volume, que inclui ainda comidas de rua, peixes, carnes, saladas, pratos vegetarianos, sobremesas e bebidas.
Os sabores da culinaria tradicional peruana podem ser apreciados com o Don Ceviche (feito de robalo e o mais pedido do restaurante), os Anticuchos de Corazon (espetinho de carne marinada) e o Sorbete de Aguaymanto (preparado com a fruta tipica fisalis). Algumas receitas revisitam a tradicao, acrescentando um toque contemporaneo e o caso do Picante de Cuy Mentiroso, que leva carne de coelho em vez de porquinho-da-india, o cuy.
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First published July 4, 2013
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Displaying 1 - 14 of 14 reviews
October 29, 2014
Ceviche by Martin Morales, was much more than just a simple cook book to me, it is a testament to Morales’s love for his homeland and it’s cuisine. Each recipe in the book has a story about family life in Peru bringing forth a real sense of history and insight to not only the Peruvian culture, but all the other cultures that have migrated into Peru. Much like what makes America such a great nation of foodies due to our melting pot of cultures, Morales gives great depth to the correlation between the migrations of these cultures and how they have influenced Peruvian cooking, representing not only the traditional recipes but many fusion recipes that he himself has created and has been influenced by.
In addition to Ceviche giving a great depiction of Peruvian cooking both tradition and fusion, the book itself was beautifully produced. There were so many beautifully shot photographs of the recipes that I couldn’t help but salivate over them. Almost every recipe in the book had a stunning depiction lush in color counterpart, which isn’t always true of many cook books that are on the current market. I know, I have scanned many in my hunt for cook books to add to our collection.
For Morales the book represents a celebration of the more than 500 years of fusion that have made Peruvian cuisine what it is today: Andean specialties made by indigenous people; street foods made popular by Afro-Peruvians and Criollos; wok-cooked meals prepared in Lima’ schifas (Chinese-Peruvian restaurants); European influences incorporated into Peruvian tradition; and of course, ceviches ranging from classic to Japanese-inspired.
There’s a real energy to the recipes in the book; the ingredients are tasty, vibrantly colorful and the recipes can be easily achieved in any home kitchen. The 100 recipes in the book are easily explained giving you the reader a chance for a truly fuss-free cooking experience. Morales’s compilation of dishes and drinks can be prepared by anyone and look as if they’ve been served by a professional. They’re both impressive and practical. No way out ingredients or endless hours of preparation so it’s the type of book which should happily grace the shelf of anyone with even a remote interest in cooking. And if that wasn’t enough the recipes can be easily adapted to what type of livestock your local market carries. So it gives you the reader the freedom to play around in the kitchen with what you are comfortable working with. In my case I used chicken as the main ingredient for many of the dishes simply because that was the easiest to obtain via our local market.
The book has something for everything and is filled with a sense of zest for life and vibrancy that not only tempt, they inspire. This is one cook book that has totally blown me away from cover to cover. It’s given me such a great read and experience recreating the recipes with my husband that I would highly recommend it to anyone. I loved it and it’s one my Hubs and I will be working with for a long time to come.
In addition to Ceviche giving a great depiction of Peruvian cooking both tradition and fusion, the book itself was beautifully produced. There were so many beautifully shot photographs of the recipes that I couldn’t help but salivate over them. Almost every recipe in the book had a stunning depiction lush in color counterpart, which isn’t always true of many cook books that are on the current market. I know, I have scanned many in my hunt for cook books to add to our collection.
For Morales the book represents a celebration of the more than 500 years of fusion that have made Peruvian cuisine what it is today: Andean specialties made by indigenous people; street foods made popular by Afro-Peruvians and Criollos; wok-cooked meals prepared in Lima’ schifas (Chinese-Peruvian restaurants); European influences incorporated into Peruvian tradition; and of course, ceviches ranging from classic to Japanese-inspired.
There’s a real energy to the recipes in the book; the ingredients are tasty, vibrantly colorful and the recipes can be easily achieved in any home kitchen. The 100 recipes in the book are easily explained giving you the reader a chance for a truly fuss-free cooking experience. Morales’s compilation of dishes and drinks can be prepared by anyone and look as if they’ve been served by a professional. They’re both impressive and practical. No way out ingredients or endless hours of preparation so it’s the type of book which should happily grace the shelf of anyone with even a remote interest in cooking. And if that wasn’t enough the recipes can be easily adapted to what type of livestock your local market carries. So it gives you the reader the freedom to play around in the kitchen with what you are comfortable working with. In my case I used chicken as the main ingredient for many of the dishes simply because that was the easiest to obtain via our local market.
The book has something for everything and is filled with a sense of zest for life and vibrancy that not only tempt, they inspire. This is one cook book that has totally blown me away from cover to cover. It’s given me such a great read and experience recreating the recipes with my husband that I would highly recommend it to anyone. I loved it and it’s one my Hubs and I will be working with for a long time to come.
June 9, 2023
this book seemed pretty limited in scope and it’s organizing wasn’t great. for example - the last chapter of the building blocks for so many of the recipes should’ve been the first chapter. an expansion into the different types of produce would’ve been well received. example: mention of many types of potatoes but no actual background detail. very nice photography. if i were in london though i can’t say i’d be inspired to visit the restaurant.
November 8, 2020
More than a collection of recipes — although the recipes are excellent! — it transports you to the Andes, the street food of Lima, his aunts' kitchen. The author's deep-rooted love of food and family and Peru shines on every page.
September 14, 2025
I just love Ceviche , love to have more recipes, just wish my kids lived here!
March 11, 2023
I’m always surprised when people are global in a different way than I am global, because I’m self centered and short sighted.
This book is about a Peruvian restaurant in London named Ceviche. I’m surprised they made it fish focused, as I think of Pacific fish as being very different than North Atlantic fish, but what do I know?
Anyway. I recognize a lot of these recipes from my childhood and I was reminded of several foods I loved and haven’t thought of in a long time.
I bookmarked ten-ish recipes to try.
This book is about a Peruvian restaurant in London named Ceviche. I’m surprised they made it fish focused, as I think of Pacific fish as being very different than North Atlantic fish, but what do I know?
Anyway. I recognize a lot of these recipes from my childhood and I was reminded of several foods I loved and haven’t thought of in a long time.
I bookmarked ten-ish recipes to try.
June 28, 2014
Title: Ceviche Puruvian Kitchen Authentic Recipes for Lomo Saltado, Anticuchos, Tiraditos, Alfajores, and Pisco Cocktails
Author: Martin Morales
Publisher: Ten Speed Press
Published: 5/27/2014
ISBN: 9781607746416
ASIN E-Book: B00H12A0XC
Pages: 256
Genre: Food & Wine
Tags: International Cooking, Cookbook
Overall Rating: Great
Reviewed For: NetGalley
Reviewer: DelAnne
Ceviche (Spanish pronunciation: [seˈβitʃe]; also spelled cebiche, or seviche) is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. Additional seasonings, such as chopped onions, salt, and coriander, may also be added. Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, avocado or plantain. As the dish is not cooked with heat, it must be prepared fresh to minimize the risk of food poisoning.
The origin of ceviche is disputed. Possible origin sites for the dish include the western coast of north-central South America, or in Central America. The invention of the dish is also attributed to other coastal societies, such as the Polynesian islands of the south Pacific. The Spanish, who brought from Europe citrus fruits, such as lime, could have also originated the dish with roots in Moorish cuisine. However, the most likely origin lies in the area of present-day Peru.
The background of Martin Morales, both familial and professionally are very interesting. As is the background of how his restaurant's cuisine are taking the local area by storm. I personally am deathly allergic to any an ingredient. I must rely on the other eaters at my table to tell me how it taste. I do not prepare seafood often, but rather my family will order it when we eat out. I decided to surprise them one night and prepare a seafood dinner at home. Donning two layers of gloves I take out the sea bass and scallops and began preparing the Sudado de Corvino & Conchitas. I then prepared my arugala and shrimp salad with a citrus dressing. I got the chance to prepare the Lomo Saltada for myself and indulged until I was stuffed. My tummy was definitely doing the happy dance!
My family's praises rang out that night. Thanks toCeviche Puruvian Kitchen Authentic Recipes for Lomo Saltado, Anticuchos, Tiraditos, Alfajores, and Pisco Cocktails, I was able to take the bows.
Author: Martin Morales
Publisher: Ten Speed Press
Published: 5/27/2014
ISBN: 9781607746416
ASIN E-Book: B00H12A0XC
Pages: 256
Genre: Food & Wine
Tags: International Cooking, Cookbook
Overall Rating: Great
Reviewed For: NetGalley
Reviewer: DelAnne
Ceviche (Spanish pronunciation: [seˈβitʃe]; also spelled cebiche, or seviche) is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. Additional seasonings, such as chopped onions, salt, and coriander, may also be added. Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, avocado or plantain. As the dish is not cooked with heat, it must be prepared fresh to minimize the risk of food poisoning.
The origin of ceviche is disputed. Possible origin sites for the dish include the western coast of north-central South America, or in Central America. The invention of the dish is also attributed to other coastal societies, such as the Polynesian islands of the south Pacific. The Spanish, who brought from Europe citrus fruits, such as lime, could have also originated the dish with roots in Moorish cuisine. However, the most likely origin lies in the area of present-day Peru.
The background of Martin Morales, both familial and professionally are very interesting. As is the background of how his restaurant's cuisine are taking the local area by storm. I personally am deathly allergic to any an ingredient. I must rely on the other eaters at my table to tell me how it taste. I do not prepare seafood often, but rather my family will order it when we eat out. I decided to surprise them one night and prepare a seafood dinner at home. Donning two layers of gloves I take out the sea bass and scallops and began preparing the Sudado de Corvino & Conchitas. I then prepared my arugala and shrimp salad with a citrus dressing. I got the chance to prepare the Lomo Saltada for myself and indulged until I was stuffed. My tummy was definitely doing the happy dance!
My family's praises rang out that night. Thanks toCeviche Puruvian Kitchen Authentic Recipes for Lomo Saltado, Anticuchos, Tiraditos, Alfajores, and Pisco Cocktails, I was able to take the bows.
September 4, 2014
I am so excited to have received this cookbook, ''the first major Peruvian cookbook published for a US audience''! Indeed, although my family and I have rather a collection of cookbooks from around the world, this is our first of the cuisine of any country of South America besides Argentina! I was absolutely delighted as I opened this new cookbook. Judging my the cover you may, as I did, assume that there are no colour photographs inside. What a surprise you will have when you open this book with it's cute 'tiled' cover and see the beautiful photos inside! True to Ten Speed Press tradition and quality, almost every recipe has a stunning depiction in color. The book is a great size- full of hundreds of amazing flavor-packed recipes. You are in for a real treat!
As I read (yes, I read my cookbooks more enthusiastically than any novel!) you will feel like you are not holding just a cookbook, but that in your hands you have a passport to a vibrant country. I learnt more about Peru in that time than if I had attempted to read a text book on it! This is the kind of cookbook I love.
When I consider the recipes in Ceviche, I think ''fresh'', ''colourful'', and ''healthy''. The first two chapters have plenty of fresh fish recipes. (no surprise considering the title, which is the national fish dish of Peru!) There are also chapters on meat, salads and desserts.
Personally, living in the land-locked Midwest, I (sadly) won't have much use for the seafood recipes. I also won't be making many of the meat dishes shown since they involve mostly pork, lamb and fowl whilst I usually am limited to chicken and beef. However, the ''salads'' chapter as well as the ''desserts'' one. The salads and vegetable dishes are probably the most unique and beautiful I have seen yet! Their presentation reminds me of French dishes yet they have an exotic flair...I can't wait to surprise my family and friends with them! The desserts look very sweet but I am already inspired to try them with a natural alternative to the sugar...
Needless to say, you need to look at this book! You will be impressed.
I received this book from the publisher in exchange for my honest review.
As I read (yes, I read my cookbooks more enthusiastically than any novel!) you will feel like you are not holding just a cookbook, but that in your hands you have a passport to a vibrant country. I learnt more about Peru in that time than if I had attempted to read a text book on it! This is the kind of cookbook I love.
When I consider the recipes in Ceviche, I think ''fresh'', ''colourful'', and ''healthy''. The first two chapters have plenty of fresh fish recipes. (no surprise considering the title, which is the national fish dish of Peru!) There are also chapters on meat, salads and desserts.
Personally, living in the land-locked Midwest, I (sadly) won't have much use for the seafood recipes. I also won't be making many of the meat dishes shown since they involve mostly pork, lamb and fowl whilst I usually am limited to chicken and beef. However, the ''salads'' chapter as well as the ''desserts'' one. The salads and vegetable dishes are probably the most unique and beautiful I have seen yet! Their presentation reminds me of French dishes yet they have an exotic flair...I can't wait to surprise my family and friends with them! The desserts look very sweet but I am already inspired to try them with a natural alternative to the sugar...
Needless to say, you need to look at this book! You will be impressed.
I received this book from the publisher in exchange for my honest review.
January 2, 2016
100 recipes with beautifully tempting pictures. A few of the ingredients may be hard to source but recommendations are made as to where you can find them. There is so much love in this book. Love of family, culture, and food. I'm really looking forward to trying out some of these recipes as they have me thinking of ingredients in different ways than I have used them before. This book definitely broadened my culinary horizons and made Peru a place I want to visit for the food.
August 29, 2014
If you want to bring Peru in your kitchen…then this is definitely the cookbook for you. I highly recommended this cookbook and if you are fortunate enough to be in Soho, London check out Martin Morale’s restaurant “Ceviche Peruvian Kitchen” or sister restaurant “Ardina” in Shoreditch, London. You can also find Martin Morales cooking some of his famous dishes on YouTube.
My Full Review: http://myohosisters.webs.com/apps/blo...-
My Full Review: http://myohosisters.webs.com/apps/blo...-
May 20, 2024
Morales is doing a lot to promote Peruvian cuisine in the US and this is an excellent resource. Morales's stories of his childhood in Peru are as vibrant as the photos. The recipes are well explained, the ingredients accessible, and all pack a bit of a punch. I'm thrilled to have some recipes for the food I've eaten for years at restaurants.
October 3, 2014
This book makes me want to start a food truck or restaurant with Peruvian influence. At the very least, it's made me want to pick up the idea of writing a cookbook again. Yummy recipes and great stories with background info. Beautiful photos (wish there were more of Peruvian landscape and farming). It's coming with me on my travels so I can incorporate the foods in my recipes.
June 21, 2014
I'll admit I'm never going to make anything out of this cookbook but I LOVE the cover. The design and photos are perfection too.
July 7, 2014
Can't wait to try the lomo saltado recipe!
November 17, 2016
Brings me back to the best memories (read: tastes) of my trip through South-America!
Displaying 1 - 14 of 14 reviews