This is our first post in our brand new series of WALL London Guest Blogs; a chance to get to know the WALL London team and our friends...
WALL London Co-Founder & CEO, Hernán Balcázar, shares tips for preparing a traditional and tasty ceviche. The dish is typically made from fresh, raw fish cured in citrus juices and spiced with chili peppers.
"I recently viewed this ceviche video from master Peruvian chef, Gaston Acurio. It is the most traditional ceviche recipe I’ve seen in quite a while; very simple, but very delicious.
Hernan’s Top Ceviche Tips:
If you don’t fancy making this dish yourself though, my restaurant recommendation has to be Martin Morales’ Ceviche in London’s Soho; fantastic Peruvian food with great service and a fun atmosphere. Be sure to try one of their Pisco cocktails, too.
Martin Morales is also a huge supporter of charity Amantani. As you know, WALL London is proudly partnered with Amantani, a charity dedicated to providing a well-rounded education and social development to the children in Ccorca, a small Quechua district nestled high in the Andes of Southern Peru. Amantani’s educational boarding houses give these children a place to stay during the week and instead of walking home for up to 4 hours each morning and afternoon, this time is spent on academic support classes, extra-curricular activities, personal development workshops and community outreach projects.
You can find out more about Amantani here, and you can make a £2 contribution every time you shop with WALL at the online checkout.