Ceviche is the new sushi. Learn how to make this Peruvian recipe in two ways: traditional ‘leche de tigre’ and ‘Nikkei’. Raul is here to make with you the most authentic and creatives versions of ceviche. Fresh fish, marinated in citrus juices, is a total dream and delight to make and eat. 1. Traditional ceviche with “Leche de Tigre” . Fresh Wild Sea Bass marinated in a citrus dressing. 2. Tiradito Nikkei The Japanese-Peruvian version, with Red Tuna “tataki” in a tropical mango dressing. 3. Mango sour sorbet for dessert. A delicious sweet and sour shot with a light touch of salt. Drinks. Chilean white wine. A special selection from the Central Valley.. Chicha Morada, : a non-alcoholic drink made with purple corn.
I started to cook with my father in Chile when I was just a kid, he used to have a Spanish Restaurant by the sea side and I liked to ¨helping¨ him and understand the kitchen secrets. I moved to Spain in the lates 90´s with a different profession (creative director in advertising), but I could not resist the tentation to learn the Spanish cooking style and I backed to the kitchens in 2012, near to the sea again. I moved to London in 2018 and I been working as a Sous Chef and Head Chef in different restaurants (Linnean, Carbon Kopi, The Laslett hotel....) , always around the Latin American and Flexitarian Food.
