Spring is perfect for light, fresh food full of flavour and since sushi opened our palates (and heads) to the idea that raw fish could be tasty, South American dish ceviche has become increasingly popular. Celebrated Argentinian restaurant Gaucho has had this cured seafood dish on their menu for ten years now and is having a ceviche dinner at Gaucho Piccadilly to mark the occassion. ‘Ceviche is the ideal summer dish as it has a perfect balance between the oily fish and the tartness of the citrus,’ Fernando Trocca, executive chef of Gaucho Grill says. ‘The trick is to use the freshest and best quality fish you can find. Once you’ve got the hang of the traditional recipes you can then start experimenting with twists on the classics – I’ve really enjoyed creating original new recipes with more unusual ingredients for the new Gaucho ceviche menu – it’s such a simple dish but there is so much you can do with it.’
The unique event will feature an original menu of delicious ceviche, including classic dishes and innovative new recipes created by Fernando – one of South America’s most renowned chefs. Guests will be able to watch demonstrations of Gaucho’s top chefs preparing their ceviche dishes, before trying a ‘make your own ceviche’ session at the table.
Date: 23rd April
Time: 6.30pm reception (dinner is served at 6.50pm)
Venue: Gaucho Piccadilly, Swallow Street, W1B 4QR
Tickets are priced at £80 per person and are available to buy from the Gaucho website
If you are unable to attend this event, Fernando Trocca has shared one of his favourite ceviche recipe:
Gaucho’s Salmon Ceviche
15ml Lime and Olive Oil Vinaigrette
15ml Roast Pepper Sauce
10g Red Onion
10g Tinned palm hearts
2g Red Jalapeno
80g Organic Salmon
1. Remove any blood line and any excess skin from the salmon and cut into one inch cubes.
2. Peel the onion and remove the root before slicing width ways thinly.
3. De-seed the jalapeno, cut width ways thinly.
4. Separate the coriander into its individual leaves.
5. Peel the avocado, cut one long strip (tenth) of the avocado, proceed to cut into 1/4 inch square slices.
6. In a metal mixing bowl place the salmon, coriander, onion, jalapeno and avocado. Evenly combine together with the lime vinaigrette and season to taste.
7. Place the roast pepper sauce into the middle of the plate then put the mix neatly onto the sauce (centre).
8. Thinly slice the palmito into thin circles and place carefully on top of the salmon mix. Serve and enjoy.