Martin Morales is London's – not to mention one of the world's – great ambassadors for Peruvian cuisine, with a couple of much-lauded Ceviche restaurants in Old Street and Soho. Today is National Ceviche Day in Peru, so since our homemade ceviche is looking distinctly like a cold mess, we chased Master Morales for his top tips on how to put things right.
Fresh ingredients are key
'Fish needs to be sashimi grade, limes need to be ripe, chillies need to be super fresh, and all freshly squeezed or chopped.'
Timing is everything
'Chemical reactions happen when fish, chilli, lime and salt come together. Bite into this immediately once properly prepared, and you will taste explosions of flavour all around your palate.'
Peruvian ingredients are best
'Ceviche is Peru’s national dish. We have our own day for it, and it’s where the dish first originated. Our technique makes the best tasting and so do our ingredients. Amarillo and limo chillies are native to Peru and your preferred choice when making the best-flavoured ceviche.'
Make friends with your fishmonger
'Order your fish fresh, pick it up just hours before serving, and insist on sustainable fish.'
Ceviche can be vegetarian
'Replace fish with asparagus or mushrooms or mango or sweet potato. Get creative.'