Lockdown Lunch: Steak Ceviche with Santiago Lastra

For this week’s Lockdown Lunch we have a very delicious take on the traditional Peruvian ceviche but with a Mexican twist – an ode to Santiago’s Mexican roots.

Traditionally made with seafood & cured with lime, this unique take on ceviche is a definite crowd pleaser. Santiago replaces the seafood with seared steak & adds plenty of Mexican flavours & goodness, like chipotle chillies, burnt corn husks & tortillas.

Get ready for a mouth-wateringly good lockdown lunch that you will want to make again & again. Buen Provecho!

Watch the video for full list of ingredients & method.

Find Santiago’s Author profile with The Great Big Book Club here.

Find more from Santiago here.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: