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Rustle up your own South American ceviche at home

19 APRIL 2012

Described by some as Southern America’s answer to sushi, raw fish is actually ‘cooked’ in citrus juice – the acids causing the fish to go through this ‘cooking process’.

It’s a lip-smackingly delicious way of preparing fish, light as a feather and healthy as can be, served with lime and coriander.

One of London’s premier restaurant groups, Gaucho, are celebrating ten years of serving ceviche at their restaurants with ‘a Decade of Ceviche’ exclusive dinner at Gaucho Piccadilly, located on quirky Swallow Street.

 

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To mark the occasion, Gaucho’s executive chef, Fernando Trocca – one of South America’s most renowned chefs – has shared his own recipe for Salmon ceviche.

Do make sure you get the freshest fish possible for the dish – your local fishmonger is your best bet.

Gaucho's event will feature an original menu of ceviche including classic dishes that they’ve been serving since they opened, as well as a host of innovative new recipes from Fernando.

As well as the dishes themselves, guests will get a chance to watch the dishes being made and sample matched wines.

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, www.gauchorestaurants.co.uk

 

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