Martin Morales, owner of the amazing Ceviche restaurants, really opened my eyes to the process of ‘cooking’ fish by using citrus. It was just before we opened the Islington branch of POTL that Katie and I at at his awesome restaurant on Frith Street, London. For us, not having any cooking facilities in the original POTL, this was the perfect way to enhance the flavours of our fresh fish and shellfish without using any heat.
‘Tiger’s milk’ is the Peruvian term for the citrus-based marinade that cures the seafood in a ceviche. In Peru, this invigorating potion is often served in a small glass alongside the ceviche and is believed to be a hangover cure as well as an aphrodisiac.
Prawn on the Lawn: Fish and seafood to share by Katie and Rick Toogood, published by Pavilion Books. Image credit to Steven Joyce.