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...

These are the 7 best-rated pizza restaurants in the UK

We scoured TripAdvisor, so you don’t have to.

by Moya Crockett
18 Jan 2017

Flat wine bottles that fit through the letterbox are here to save 2017

At last.

by Sarah Biddlecombe
13 Jan 2017

This infographic matches wine to your favourite snacks

The best bottles for chips, popcorn, doughnuts and more

by Amy Swales
12 Jan 2017

The Creme Egg Café is back – and this time, it's touring the UK

Here's how to get in

by Amy Swales
12 Jan 2017

Vegan batch recipes to speed up your week

From veggie chilli to breakfast bars

by Amy Swales
09 Jan 2017

A restaurant dedicated entirely to avocados is opening in Amsterdam

It’s the food trend that just won't die.

by Moya Crockett
05 Jan 2017

This restaurant is launching a Marmite menu across the UK

All-day Marmite brunch (as long as you know the secret menu password...)

by Amy Swales
22 Dec 2016

All the best ways to indulge your love of gin around the UK

Safaris, festivals, teas and tours to get your juniper on

by Amy Swales
19 Dec 2016

If you liked the rainbow bagel, you'll love this festive twist

The Christmas bagel has landed

by Amy Swales
19 Dec 2016

Marshmallows and mud pies: 12 dessert beers you have to try

Pudding in a bottle

by Amy Swales
16 Dec 2016