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?

Comments

Latest...

Cheese addicts, science says that brie could help you live longer

We can’t brie-lieve it…

by Kayleigh Dray
28 Apr 2017

These cheesy, cheesy recipes will give you life

Get a load of this fromagerie

by Jasmine Andersson
27 Apr 2017

Black goth ice cream is here to save 2017

Wednesday Addams, eat your heart out

by Sarah Biddlecombe
27 Apr 2017

11 craft beers to make you feel summery whatever the weather

Bottles and cans to lift your spirits (beers)

by Amy Swales
26 Apr 2017

Here’s how to put your gin habit to good use

Mother’s ruin is charity’s gain

by Amy Swales
25 Apr 2017

Here's how to get free cake in London this week

Best be quick though...

by Anna Pollitt
24 Apr 2017

11 delicious and affordable places for afternoon tea in London

High tea, high style, low price

by Moya Crockett
24 Apr 2017

Oreo peanut butter ice cream sandwiches are now available in the UK

This is not a drill

by Kayleigh Dray
20 Apr 2017

Unicorn frappuccinos have landed and people are going wild for them

If you thought the unicorn food trend had reached its peak, think again.

19 Apr 2017

How to unlock the hidden health benefits of a cup of tea

And it only takes 30 seconds

by Sarah Biddlecombe
12 Apr 2017