By Ellen Wallwork
Ceviche is having a bit of a moment and is appearing at an
increasing number of restaurants. But while this Peruvian delicacy
looks a la carte, it’s surprisingly easy to make in your own kitchen – and you
don’t even need to turn on the oven! In its simplest form, ceviche is chunks of
raw fish ‘cooked’ in citrus juice –
it’s the acid in the juice that denatures the proteins in the fish, similar to
traditional cooking methods, turning them opaque.
So, with curing raw fish making it into Kenwood’s top 50
food experiences to try in a lifetime, we decided to try our hand at making
ceviche. We sought out the expertise of Fernando Trocca, executive chef of the Gaucho restaurant chain where ceviche has been on the menu for more
than 11 years. He shared his simple six-step
guide to preparing the dish…
