Where to Start with Martín Morales
Martín Morales was born in Lima, Peru, in 1973 and grew up surrounded by the flavors and traditions of Peruvian cooking before moving to London. After a successful career in the music industry, he followed his true passion and opened Ceviche Soho in 2012, a restaurant that quickly earned a place in the Michelin Guide and became one of London’s most celebrated dining destinations. He followed it with Andina in Shoreditch and Ceviche Old St, building a small empire dedicated to Peruvian food and culture. His first cookbook, “Ceviche: Peruvian Kitchen” (2013), won the Sunday Times Food Book of the Year and brought his approachable take on Peruvian cooking to home kitchens worldwide. He followed it with “Andina” (2017), which focuses on the food of the Andes, particularly the traditions of Arequipa. Morales is known for his ability to make Peruvian cuisine accessible to cooks outside Peru, offering practical ingredient substitutions and clear techniques while maintaining the authenticity and spirit of the original dishes.
Start here
Ceviche: Peruvian Kitchen
Martín Morales · 256 pages · 2013 · Easy
Themes: peruvian cuisine, ceviche, modern peruvian, accessible recipes
A stunning cookbook from the chef behind London’s acclaimed Ceviche restaurant in Soho, bringing the colors and flavors of Peru to the home kitchen. Martín Morales traveled the length and breadth of Peru to collect these recipes, and the book won the Sunday Times Food Book of the Year award for its combination of gorgeous photography, personal storytelling, and genuinely useful recipes.
Why Start Here
Morales has a gift for making Peruvian cooking feel approachable without simplifying it. He grew up in Peru before moving to London, where he opened Ceviche Soho in 2012 to widespread acclaim. The book reflects both his deep roots in the cuisine and his understanding of cooking in kitchens outside Peru. He walks you through substitutions for harder-to-find ingredients, explains techniques clearly, and writes with an enthusiasm that is infectious.
The range is broader than the title suggests. Yes, there are beautiful ceviche recipes, but the book also covers anticuchos, quinoa salads, corn breads, saltados, rich stews, desserts, and a full section on pisco cocktails. The organization follows a journey through Peru’s regions, so you learn the geography and culture alongside the recipes.
What sets this book apart is the photography by Paul Winch-Furness, which captures the people, markets, and landscapes of Peru alongside the finished dishes. It makes the book a pleasure to browse even when you are not cooking.
What to Expect
A beautifully produced 256-page cookbook that reads as part recipe collection, part travel journal, and part cultural guide. The recipes are accessible enough for beginners, with clear ingredient lists and step-by-step instructions. Most ingredients are available at regular grocery stores, with Morales offering practical substitutions where needed. The book includes around 100 recipes plus base preparations like salsas and infused oils. Difficulty is on the easier side, making this a great companion for someone who wants to explore Peruvian flavors without committing to a comprehensive reference.