While raw fish is most commonly known as a Japanese phenomenon, many might be surprised to learn that it’s also extremely popular throughout Latin America. And that’s all down to one dish – ceviche.
Eaten throughout the region but closely associated with Peru, ceviche is raw fish marinated in citrus juice and spices.
In Central American countries, ceviche is often served with tacos or tostadas, but in Peru it is simply mixed with citrus juice and chillies – with onion occasionally added.
The growing popularity of ceviche is a reflection of the rise of Peruvian food in general. Lima, Tierra Peru and Coya are just three Peruvian restaurants that have opened in London in recent years.
And then there’s Soho’s Ceviche restaurant, which was opened by Martin Morales in 2012. The Peruvian-born entrepreneur followed it up with a second restaurant, Andina, in east London, last December.
Drake & Morgan
Pub operators have been quick to pick up on the trend. One, Drake & Morgan, offers a salmon ceviche with orange, coriander and chilli as a small plate option for £6.25 at its Fable Bar, in Holborn, London.
Another is the Mitchells & Butlers-owned All Bar One chain, which has a salmon ceviche marinated in lime juice, with lime zest, red onions and coriander on its menu for £6.50.
Other fish can work equally well as ceviche. Morales is known to prefer white fish, such as dover sole, while chef Tom Aikens recommends sea bream.
Marinating time for the dish is generally three to four hours, but some chefs prefer a shorter marination to prevent it becoming too dry.