‘It’s as easy as a sandwich.’ Martin Morales is setting out the ingredients for seabass ceviche, one of the most popular dishes at his thrumming Soho restaurant, itself called Ceviche. Because of encounters with sushi making kits, we’d made the assumption: ‘Raw fish, painstaking, don’t bother.’ But it turns out that Peru’s national dish, which is best made completely fresh, is one of the easiest things ever.
‘The key ingredient is a really fresh piece of fish,’ says Martin. ‘Or you could substitute grey mullet, seabream, sole… halibut is gorgeous. Then you simply need fine sea salt, lime juice and chilli.’ This recipe also uses red onion and sweet potato, plus ginger and garlic for the tiger’s milk, which is the wonderful marinading juice that ceviche fans are so mad about.