Ceviche: Peruvian Kitchen

The Sunday Times Food Book of the Year, written by Martín Morales, the Peruvian-born chef behind London’s acclaimed Ceviche restaurant. Despite its title, this is a comprehensive Peruvian cookbook that goes well beyond ceviche, covering anticuchos, saltados, quinoa dishes, desserts, and pisco cocktails. But the ceviche chapter alone makes it a valuable companion for anyone learning the craft.

Why Consider This One

If you are interested in ceviche specifically within the context of Peruvian cooking as a whole, this book offers the richest cultural backdrop. Morales grew up in Lima before moving to London, and the book reads as part recipe collection, part travel journal. Each chapter follows a journey through Peru’s regions, explaining how geography and culture shape the food. The ten ceviche recipes alone cover a wide range of techniques and ingredients, from classic sea bass with aji limo to mackerel with sweet potato and a striking quinoa ceviche for vegetarians.

Morales is particularly good at ingredient substitutions. He understands that cooks outside Peru may not find aji amarillo paste or huacatay at their local shop, and he offers practical alternatives that keep the spirit of each dish intact. The photography by Paul Winch-Furness is gorgeous, capturing markets, landscapes, and people alongside the finished dishes.

What to Expect

A beautifully produced 256-page cookbook with around 100 recipes spanning the full range of Peruvian cuisine. The ceviche section is excellent but represents only one chapter among many. If you want a book focused purely on ceviche technique, look elsewhere. If you want to understand ceviche as part of a broader culinary tradition, this is the richer choice. Difficulty is accessible throughout, with clear instructions and sensible ingredient lists.