London restaurant Ceviche began as a pop-up that sold out after a single tweet from founder Martin Morales. Since launching the brick and mortar restaurant in SOHO last year, Ceviche has helped usher in an era of new Peruvian dining in the city. A recipe book was the natural next step for Morales and, as of today, Ceviche: Peruvian Kitchen is on sale. Considering the immense shortage of Peruvian recipe books available in English, this book is a welcome addition to any kitchen library.

To promote the launch of the book, Morales has taken Ceviche the restaurant on tour – Britain’s first ever pop up restaurant tour – to 11 locations around the UK. It is completely sold out, they are releasing a few extras when possible in select destinations. The Ceviche Pop Up Tour runs from July 1^st to July 15^th.

Morales was kind enough to answer a few questions for us about Ceviche: Peruvian Kitchen:

How did the idea for this book begin?

Martin Morales: My ethos has always been one of sharing. Some Chefs want to have all eyes on them, we want all eyes on our food and to share our beautiful Peruvian cuisine recipes so people can make them at home around the world. So before we opened Ceviche, as a result of the success we had from our pop up restaurants, I was tracked down by 5 publishers who offered me book deals. We went with W&N/Orion part of Hachette, an international publisher, who promised us creative control. 

And as a result we have created a book with an iconic cover, beautiful to look at and touch and also includes not only great recipes which home cooks can make but also stunning photography. Its designed by award winning Caz Hildebrand from Here Design and the photography is by hot UK photographer Paul Winch-Furness as well as 4 of Peru’s best photographers: Maria Fe Romero, Santiago Barco Luna, Solange Adum and Leslie Searles. 

What is in this book?

100 recipes, 100 photos, 256 pages, stories about the dishes, a short history of Peruvian food and also the story of how we created Ceviche. It’s the coolest mini bible of Peruvian food you will ever have. And also includes a lot of love, care and passion. 

Have all of the dishes appeared at the restaurant?

No. But they soon will be. Many have been created by us, or are traditional recipes or my family recipes. We are rescuing and creating every day.

Any favorites? Why?

Don Ceviche – the daddy of all our ceviches. Drunk Scallops – with pisco. Our Lomo Saltado recipe is, we think, one of the best in the world. And our hit Quinoa, Avocado and Butter Bean Salad.

Where can you buy the book?

Available now on Amazon and in Peru and other countries through various bookshops including SBS Larco and Cusco, among others. 

Nicholas Gill (470 Posts)

Writer and photographer Nicholas Gill is the editor/publisher of New World Review. He lives in Lima, Peru and Brooklyn, New York. His work has appeared in publications such as the New York Times, Los Angeles Times, CondeNast Traveler, National Geographic Traveler, Afar, and Penthouse. Visit his personal website (nicholas-gill.com) for more information.