Jump to Main ContentJump to Primary Navigation
Top

Don't be scared of ceviche

Tuna-Ceviche-with-Soy-sauce-and-chilli-3hero.jpg
Ecuadorian-Ceviche-13hero2.jpg
desserhero3.jpg

With fresh fish, fruity flavours and plenty of lime juice, cool ceviche is the ideal dish to enjoy in summer's searing temperatures - but many of us are reluctant to try making it at home.

Stylist has enlisted the help of Fernando Trocca, Executive Chef at Gaucho and proud creator of the world’s first ever dessert ceviche, to guide us through this popular - and trendy - South American raw fish cuisine.

Here are three of his hit recipes and expert tips...

Tuna Tiraditos

An Asian twist on the Peruvian classic

Click here for the recipe

The traditional raw fish dish from South America meets the fresh, spiced flavours of Asian culinary culture.

Ecuadorian Ceviche

The much-loved classic South American dish, with a citrus twist

Click here for the recipe

Enjoy the dish’s traditional balance of familiar fruit flavours and fresh fish.

Strawberry, Mango and Pineapple Ceviche

An exciting dessert creation

click here for the recipe

This innovative creation combines the marinating technique of classic ceviche with fresh fruit flavours.

FERNANDO'S TIPS FOR CEVICHE PREP:

Fish

Clean and cut the fish. It’s important the fish is of good quality and is very fresh. At Gaucho we always use local fish and ensure that it’s responsibly sourced. When cutting the fish, the size of pieces are key; it’s important not to over-cook or under-cook.

Seasoning

Season with salt (shellfish, prawns, lobster, monkfish). If the fish is tuna, season towards the end of the process.

Lime

‘Cook’ (cure) the fish in lime juice then drain, the amount of time is dependent on the fish and the size of the piece but this can last for 30 seconds up to 7 minutes.

Vegetables

Cut the vegetables, onions and chilli into small pieces. Vegetables should be cut in bite-size cubes that include generous amount of onions, whereas tiradito (a variation on ceviche that has a Japenese influence) is sliced in fine, long pieces and contains no onions.

Marinade

Make the marinade. The bases of the marinade depend upon the style of your ceviche dish (you can get more of an idea from different variations from the recipes).

Chilli is an important ingredient and coriander and garlic are also typical ingredients used in ceviche marinades or sauces.

Enjoy!

Combine the ingredients together and assemble on a plate.

Related

Mrs-Dallowayhero2.jpg

Literary seduction

hero-use.jpg

How old are our favourite childhood sweets?

Latest...

There’s a psychological reason you’re in love with Starbucks’ red cups

It’s not just because Christmas is coming

by Gemma Crisp
18 Oct 2017

Nigella Lawson says this is the next big food trend

Will this steal avocado’s crown?

by Nicola Colyer
18 Oct 2017

The UK's first permanent avocado restaurant is coming to London

It’s everything we avo wanted

by Megan Murray
18 Oct 2017

Your Starbucks Halloween Frappuccino fix is here and it’s fangtastic

Sink your teeth into this

by Megan Murray
17 Oct 2017

Hold up, there's an avocado chocolate bar – AND it’s vegan

Don't fight it

by Megan Murray
17 Oct 2017

Percy Pig has had a scary Halloween revamp (but he’s still delicious)

Percy ain’t so cute anymore

by Megan Murray
12 Oct 2017

This company wants to pay YOU to eat pizza

This is going to be a tough role to fill

by Susan Devaney
11 Oct 2017

2017’s best bar in the world is right here in the UK

And it’s a Martini glass of old-school glamour

by Amy Swales
10 Oct 2017

Lidl has launched hangover-free prosecco, and no you're not dreaming

We've just got our Sunday mornings back

by Megan Murray
10 Oct 2017

An unlimited cheese and mulled wine festival is coming to London

Will you be visiting the city’s giant cheese board this Christmas?

by Susan Devaney
09 Oct 2017