Ceviche: Peruvian Kitchen and over one million other books are available for Amazon Kindle. Learn more
Buy New
$21.47
Qty:1
  • List Price: $30.00
  • Save: $8.53 (28%)
FREE Shipping on orders over $35.
In Stock.
Ships from and sold by Amazon.com.
Gift-wrap available.
Ceviche: Peruvian Kitchen... has been added to your Cart
Sell yours for a Gift Card
We'll buy it for $5.65
Learn More
Trade in now
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 6 images

Ceviche: Peruvian Kitchen: Authentic Recipes for Lomo Saltado, Anticuchos, Tiraditos, Alfajores, and Pisco Cocktails Hardcover – May 27, 2014


See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Hardcover
"Please retry"
$21.47
$16.55 $15.46
$21.47 FREE Shipping on orders over $35. In Stock. Ships from and sold by Amazon.com. Gift-wrap available.


Frequently Bought Together

Ceviche: Peruvian Kitchen: Authentic Recipes for Lomo Saltado, Anticuchos, Tiraditos, Alfajores, and Pisco Cocktails + The Great Ceviche Book, revised + The Everything Peruvian Cookbook: Includes Conchitas a la Parmesana, Chicken Empanadas, Arroz con Mariscos, Classic Fish Cebiche, Tres Leches Cake and hundreds more!
Price for all three: $53.57

Buy the selected items together

NO_CONTENT_IN_FEATURE

Holiday Deals in Books
Holiday Deals in Books
Find deals for every reader in the Holiday Deals in Books store, featuring savings of up to 50% on cookbooks, children's books, literature & fiction, and more.

Product Details

  • Hardcover: 256 pages
  • Publisher: Ten Speed Press (May 27, 2014)
  • Language: English
  • ISBN-10: 1607746417
  • ISBN-13: 978-1607746416
  • Product Dimensions: 7.7 x 1.1 x 9.9 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Best Sellers Rank: #45,793 in Books (See Top 100 in Books)

Editorial Reviews

Review

WINNER, FOOD BOOK OF THE YEAR -The Sunday Times, UK

"Peruvians, as Paddington Bear fans will recall, like to keep their food under their hats. In Ceviche, Morales lifts the lid on his native cuisine, which is considered by Escoffier as among the best in the world. His book is a delight. Between stunning tiled covers, Morales sets off the eponymous delicacies of marinated raw fish with more comforting dishes, plus the frisky, pisco-based cocktails he serves at his restaurant in Soho. Not that these are tricky, chef-level recipes: it is mainly simple, homely stuff."
-The Sunday Times, UK

About the Author

A cook since the age of 11, MARTIN MORALES was a founding member of Apple iTunes and Disney's youngest-ever board member (he launched Miley Cyrus and the Jonas Brothers as head of Disney Music). He opened Ceviche restaurant in Soho in February 2012 to wide acclaim: Time Out made it their Restaurant of the Week upon opening and named Morales's Don Ceviche recipe the top dish in London for 2012. Visit cevicheuk.com.

More About the Author

Martin Morales is a pioneering Peruvian chef, restaurateur and author. He is an ambassador of Peruvian food and is the founder / owner of Ceviche in London alongside sister restaurant Andina. His cookbook Ceviche Peruvian Kitchen won Sunday Times Cookbook of the Year.

He also teaches Peruvian cooking, helps new Peruvian restaurants with consultancy, is a music producer with his own Peruvian record label www.tigersmilkrecords.com and is a trustee at the charity www.amantani.org.uk

"In Martin Morales, Peruvian food now has the most charming and dedicated ambassador" Evening Standard
"The new food pioneer" Director Magazine
"One of London's top 1000 most influential people (2012 and 2013)" Evening Standard
"The pioneer of the Peruvian food revolution" Food and Travel Magazine

www.martinmorales.co.uk
www.cevicheuk.com

Customer Reviews

I am so excited to have received this cookbook!
wow
Don't let the name Ceviche fool you - this book is more than just ceviche recipes.
Andrew'sMom
You will find recipe titles listed in English and in Spanish.
I Do the Speed Limit

Most Helpful Customer Reviews

21 of 22 people found the following review helpful By I Do the Speed Limit TOP 500 REVIEWER on May 27, 2014
Format: Hardcover Verified Purchase
I am so very glad that I did not miss this cookbook! I have been having so much fun cooking from it; learned so much from its tips, notes and background information; enjoyed so many of the dishes, and blossomed creatively with my own dishes. I can't seem to get enough of it.

This cookbook, does not stick to its title dish "Ceviche". While it does contain quite a few wonderful ceviche recipes (I am a major ceviche fan), it also contains other Peruvian favorite foods: Street foods; fish and seafood dishes; beef, pork and chicken; vegetable dishes, grains and salads, even drinks and deserts. In the final chapter "The Peruvian Larder" important ingredients and described and explained. There are also recipes of basic Peruvian sauces, jams and oils to which many of the other recipes refer. (The recipes in this final chapter alone are worth the price of this book; seriously.)

The recipes in here are mostly from Martin Morales' restaurant in Soho, London, (not New York). While they represent Peruvian food, the dishes are current to the times. You will find some dishes "that Mama (or Grandma, or Aunt) used to cook", but the dynamism, the creativity, is totally "now". And, for the most part, ingredients are found world-wide. It's the way they are combined that bring them the Peruvian flair.

This book was first published in 2013 in the UK. The difference between this edition and the one published in 2013 is that the recipe ingredients are not only listed in grams, they include ounce and cup measurements, too. Obviously, the editors at Ten Speed Press realized that this was such a terrific Peruvian-themed cookbook that it was worth repeating, so shortly after the first edition, for the American market. I totally agree!
Read more ›
2 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
Format: Hardcover Verified Purchase
Great new recipes! I was drawn to this book because of the great cover concept (I'm a sucker for good design), but I now love it because of the great recipes. All very light and fresh-tasting, just labor-intensive enough for those who love to spend time cooking.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
Format: Kindle Edition
The name Ceviche pulled me in but the rest of the book captured me as I flipped through Martin Morale’s Ceviche, Peruvian Kitchen.

The book offers many more recipes than just ceviche so if citrus-cured seafood is not your preference, keep reading!

This Peruvian cookbook is one of the first of its kind for American kitchens and the author is a one time guru who ran iTunes Pan Europe and Disney music but now is a critically acclaimed restaurant owner in London, notably Ceviche and Andina.

Morales has become somewhat of a pioneer of Peruvian food in Britain and now shares his love in this wonderful cookbook. We have a fantastic variety of ethnic markets here in Oklahoma City, as well as several Peruvian restauratns, so I knew many of the dishes as well as knew that I could find the ingredients. However, if you don’t have the blessed market that I do, never fear, for Morales gives you acceptable substitutions for many of the Peruvian hard to find ingredients.

The first recipe I tried was the Carapulcra (Peruvian Meat & Potato Stew) This stew uses the Inca dehydrated potatoes called papa seca which gives it a truly unique slow-cooked and nutty flavor and along with the Peruvian peppers, the result was a delicious spicy, smoky and earthy stew. While Morale suggests the authentic ingredients, substitutions were offered for each ingredient that was hard to find.

I am anxious to continue to read and experiment with this book and look forward to trying out my hand at Tiger’s Milk and the various kinds of ceviche as well and my next project –the restaurant’s signature dish – Don Ceviche, sea bass with onion, cilantro and sweet potato marinated in that luscious Tiger’s Milk.

The photographs in Ceviche will lure you in and keep you with their stunning depiction of color, and the stories Morales weaves into his recipes will take you through his journey of his dream to bring his homeland (by his Peruvian
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
2 of 3 people found the following review helpful By DelAnne on June 28, 2014
Format: Kindle Edition
Title: Ceviche Puruvian Kitchen Authentic Recipes for Lomo Saltado, Anticuchos, Tiraditos, Alfajores, and Pisco Cocktails
Author: Martin Morales
Publisher: Ten Speed Press
Published: 5/27/2014
ISBN: 9781607746416
ASIN E-Book: B00H12A0XC
Pages: 256
Genre: Food & Wine
Tags: International Cooking, Cookbook
Overall Rating: Great
Reviewed For: NetGalley
Reviewer: DelAnne

Ceviche (Spanish pronunciation: [seˈβitʃe]; also spelled cebiche, or seviche) is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. Additional seasonings, such as chopped onions, salt, and coriander, may also be added. Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, avocado or plantain. As the dish is not cooked with heat, it must be prepared fresh to minimize the risk of food poisoning.

The origin of ceviche is disputed. Possible origin sites for the dish include the western coast of north-central South America, or in Central America. The invention of the dish is also attributed to other coastal societies, such as the Polynesian islands of the south Pacific. The Spanish, who brought from Europe citrus fruits, such as lime, could have also originated the dish with roots in Moorish cuisine. However, the most likely origin lies in the area of present-day Peru.

The background of Martin Morales, both familial and professionally are very interesting. As is the background of how his restaurant's cuisine are taking the local area by storm. I personally am deathly allergic to any an ingredient.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews