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.