Our 2017 Australian Restaurant Guide is out now, celebrating the best eats in Australia. Find it in all good newsagents nationwide.
Subscribe to Australian Gourmet Traveller before August 1, 2016 and you’ll go into the draw to win your choice of adventure!
Subscribe to Gourmet Traveller for your iPad.
The annual food writers’ festival is back with a strong line-up that includes Long Chim’s David Thompson and GT columnist Paulette Whitney.
After launching its first Food and Wine Event in May, Lizard Island resort on the Great Barrier Reef is back with another three days of luxury: A Spice Journey with Shane Delia.
Not all is as it seems at Nora as it shifts from cafe to restaurant, but thanks to joyful sleight of hand and the fun factor it works.
With Sicily's capital slowly being transformed into a vibrant, youthful city, built on a strong Italian culture, we take you through the best places to stay, eat and shop in Palermo.
Spike your next cocktail or sauce with Australian-grown yuzu.
Andrew McConnell transforms Moon Under Water into a Chinese restaurant.
Join us to mark a new era of air travel with Etihad Airways at Shannon Bennett’s celebrated Vue de Monde, at the high end of Melbourne fine dining.
Is this Australia's answer to poutine?
Rice pudding is one of our favourite winter sweets. Try it out all kinds of ways.
It's official, winter means lentils, curry and soup.
A complete overhaul of the Port Douglas resort is unveiled this month.
Sleep tight in a vintage Airstream high above Flinders Lane at Melbourne’s new (novel) hotel.
The classic pork roll is the very definition of an Asian sandwich for most Australians. Resist the urge to use sourdough or other fancy bread in place of Vietnamese bakery rolls; that flaky crunchiness contrasting the lush filling is what it's all about. Leftover pork or chicken from a roast works nicely here, too, as do duck and rare beef.
A new take on cauliflower cheese, souped up with bacon and turned into tasty fritters. They’re a great way to kick off a dinner party or drinks.
We’ve made our list, we’ve checked it twice. Here’s how it happened.
Raise a glass to the winners of this year's annual Restaurant Guide Awards.
In a classic ceviche, the mixture of lime juice, salt and flavourings in which the fish is marinated is known as leche de tigre, "milk of the tiger". Drink it when you've eaten the fish and the sweet potato.
Note Palmers Island mulloway, which is farmed in waters near Yamba in northern New South Wales, is available from select fishmongers. If it's unavailable, substitute another white, firm-fleshed fish.
Peruvian chef Diego Muñoz proudly introduces his country's
national dish of lime-marinated fish.
Ceviche, cebiche, seviche, sebiche, se-vish-ay: no matter how it's spelt or pronounced, we all know what I'm talking about. The dish based on raw fish marinated in lime juice is a symbol, a flagship, of my country, Peru. Peru is full of cevicherias, places that specialise in ceviche. In the markets, next to the beach, in small restaurants and large restaurants, in little tents on the street, in restaurants hidden behind closed doors, even in garages used as restaurants, ceviche is part of everyday life. There's a cevicheria at every price - something for everybody.
The origins of ceviche are controversial, but it's generally agreed that it was first created by fishermen, which explains why it's popular in coastal areas throughout Central and South America. Peruvian ceviche is a product of many influences: fish from the Peruvian sea; limes of the type grown on the north coast of Peru, known as limón sutil, originally from Asia; red onions brought to South America by the Spaniards; and chillies from the Andes and the rainforest.
Every region and every family in Peru has its own version of the dish, influenced by the ingredients that are available from one place to another, by family traditions, by the advice of local fishermen and by the celebrity chefs on Peruvian television. Even far from the sea, the Andes and the rainforest areas have their own variations. In Lima, we include fresh boiled corn, coriander, fried dry corn, sweet potato and iceberg lettuce along with the seafood. In Peru, the fish most commonly used are lenguado (sole), corvina, pejerry (silverside) and bonito. We also use various types of rock fish, as well as sea urchin, octopus and black mud clams. At home and in Australia, I prefer to use firm-textured fish, but the most important thing is that it must be very fresh. (In Peru, back in the days before refrigeration, ceviche was eaten only for lunch, because the fish was fresh only in the morning, and in some places that belief is still held.)
There are two schools of thought on how long the fish should be marinated in the lime juice. Traditionally, the fish was "cooked" in the acid for quite some time, but today it's pretty much eaten as it's made. Even a short marinating time means the proteins on the surface of the fish coagulate slightly and the fish appears to "cook", an effect caused by the difference in acidity between the lime and the fish flesh. It's important not to press the limes too hard when you're juicing them, because you don't want to release any bitterness from the pith.
In a good ceviche, the fish is full of flavour, the lime juice mixture is nice and thick, the onions are crunchy, the chilli is present but not overwhelming, the sweet potato provides sweetness, and the cancha (fried Andean corn) provides more crunchiness. It should be eaten with a spoon so that you have a little of everything in each mouthful. The biggest mistake you can make with ceviche is to allow the acid of the lime juice to dominate. In a perfect ceviche, there is a balance of salt, acid, onion, umami, and the rounded, fresh flavour and firm texture of the fish.
Taking my national dish beyond Peru's borders makes me very proud, and I'm happy to share these recipes with Gourmet Traveller readers.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×