Leading expert in Latin American cuisine and owner of Ceviche, London’s ﬁrst Peruvian restaurant and Pisco bar
Martin Morales is the founder and MD of Ceviche, one of London's best
new restaurants. Born out of the frustration of not having a great
Peruvian restaurant in London, Martin quit his job as Executive Director
at Disney in 2010 to start Ceviche.
At that time, as @martinceviche his ﬁrst tweet was: "Does anyone care
about Peruvian food?". Support from food bloggers, chefs and writers
followed so he opened supper clubs at his home, then pop ups and now
Ceviche is a restaurant. Tomorrow Ceviche will go into even more fun
and innovative directions.
"This place is brilliant. The cooking is super-conﬁdent, rare and
interesting, the look of the room is great and the bar must be fantastic in
the evening, the music is lovely, the staff are incredibly sweet and kind
and even the loos are very cute. And its cheap. I never really want to go
anywhere else again."
The Times, Giles Coren, May 2012.
Martin is a self-taught chef since the age of 11, a restaurateur and
entrepreneur and is passionate about Peruvian culture. Formerly Head of
and Founder Member of Apple iTunes Pan Europe, Disney Executive
Director and Board Member launching High School Musical, Miley
Cyrus and Pirates of the Caribbean, a globetrotting DJ playing in Rio,
Marrakesh, Moscow, Tokyo and New York, an EMI Label Head signing
KT Tunstall, Oi Va Voi and Koop, an event promoter for concerts by
James Blunt and others as well as his own Global Kitchen where he DJ-
ed and cooked at the same time.
He is a Committee Member at Soho House, a Fellow of the Royal
Society of the Arts and a Freeman of the City of Leicester. He was born
in Peru, has lived in Mexico City and Barcelona and now lives in
London with his wife and children.
Many people ask me what makes Peruvian food so exciting? Well continuing my posts regarding this question, this week I'd like to answer by talking about Peru's dynamic and just incredible restaurant scene.
One of the first things I was taught in school about Peru's geography was the beauty of its three main geographical areas; the coast, the mountains and the jungle; la costa, la sierra y la selva. Here you can find many treasures that are blessed with a wide variety of climates and soils to grow many ingredients.
Mother Nature has been kind to Peruvian chefs and cooks over the years and thus fuelled their creativity and quest for great taste. Going to Cusco was an extraordinary trip; San Pedro Market is a place of wonder for any cook and food lover.
History is very important in our cuisine. I have always revered our heritage and treasured our past as it gives us a grounding about where we came from, and where we are going. It helps us understand the reason behind what we are doing, why we are doing it and gives us a guide.
Lomo Saltado is one of Peru's most loved dishes. Every household in Peru makes it and so do many restaurants. Every mum and aunt in Peru has their own recipe which differs from each other. Some make it with red wine instead of vinegar, others add beer, but like all our dishes, its all about great ingredients and flavours.
I have a great respect and appreciation bought about by my ancestral indigenous heritage which worshipped Mother Earth: Pacha Mama. As a cook and restaurateur, Mother Earth is tied to my life like the most fulfilling umbilical cord, supplying me with the most beautiful produce and ingredients which help me live, work and feed others.
The Pisco Sour is uplifting, refreshing and a real pick me up - that's why many are saying that it's set to take over mojitos. I think its even better. Tastier, edgier, more refreshing and healthier with its higher vitamin C content.
Due to the vast amount of shrimps we like eating in Peru, its true that we need to control our desires and those of our fellow tourists who are coming to our restaurants more and more making Peru a top dining out destination in the world.
Known as the 'mother grain' for its balanced nutritional value, it has a high quality protein, high fibre content, minerals and plenty of vitamins. If compared to other similar grains in its category, then quinoa wins hands down; its power is impressive.
In Peru, New Year's Eve is not only about the party, it's about making sure you start 2013 with the right food to eat. Don't be surprised if after midnight you start seeing people running around the block with a suitcase - they aren't lost - it's one of our several New Year's rituals.
29/12/2012 20:51 GMT
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